Dum shak vegetable casserole

Yield: 6 servings

Measure Ingredient
1 cup Dried yellow split peas
1 cup Water
½ teaspoon Salt
2 tablespoons Vegetable oil
1 tablespoon Cumin seeds
3 cups Cilantro, chopped
2 cups Grated fresh coconut or
1 cup Flaked sweetened coconut
3 tablespoons Serrano chilies, minced (about 8)
2 tablespoons Ginger, peeled and grated
1 teaspoon Salt
8 \N Garlic clove(s), minced
2 mediums Baking potatoes peeled, cut in 1\" cubes (1 1/4 lb)
2 mediums Sweet potatoes peeled, cut in 1\" cubes (1 1/4 lb)
1 large Eggplant cut in 1\" cubes (1 1/4 lb)
2 cups Water
\N \N Cilantro sprigs to garnish

Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to 2-inches above peas. Bring to a boil and cook for 2 minutes.

Remove from heat; cover and let stand for 1 hour. Drain peas, and return to pan.

Add 1 cup of water and « tsp salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates. Remove peas from pan and set aside. Wipe pan dry with a paper towel.

Heat oil in pan over high heat. Add cumin seeds and saut‚ for 1 minute. Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400øF for 1 hour or until vegetables are tender. Garnish with cilantro if desired.

Source: The Ganges Restaurant in San Francisco Cooking Light March 1995

Submitted By DIANE LAZARUS On 03-01-95

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