Dum Shak Vegetable Casserole

Recipe Ingredients

1 cup	237ml	Dried yellow split peas
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Cumin seeds
3 cups	48g / 1.7oz	Cilantro - chopped
2 cups	186g / 6.6oz	Grated fresh coconut or
1 cup	93g / 3.3oz	Flaked sweetened coconut
3 tablespoons	45ml	Serrano chilies - minced
8		)
2 tablespoons	30ml	Ginger - peeled and grated
1 teaspoon	5ml	Salt
8		Garlic clove - (s), minced
2		Baking potatoes - peeled, cut in 1" (medium) cu
1		)
2		Sweet potatoes - peeled, cut in 1" (medium) cu
1		)
1		Eggplant - cut in 1" cubes (1 (large) 1
2 cups	474ml	Water
		Cilantro sprigs to garnish

Recipe Instructions

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 1/2 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 saute 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.