Recipe for Dum Shak Vegetable Casserole

Ingredients

1 cup dried yellow split peas
1 cup water
1/2 teaspoon salt
2 tablespoon vegetable oil
1 tablespoon cumin seeds
3 cup cilantro, chopped
2 cup grated fresh coconut or
1 cup flaked sweetened coconut
3 tablespoon serrano chilies, minced (about 8)
2 tablespoon ginger, peeled and grated
1 teaspoon salt
8 garlic clove(s), minced
2 medium baking potatoes peeled, cut in 1 cu; bes (1 1/4 lb)
2 medium sweet potatoes peeled, cut in 1 cub; es (1 1/4 lb)
1 large eggplant cut in 1 cubes (1 1/4 lb)
2 cup water
1 cilantro sprigs to garnish

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 ź 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 sauté for 1 minute. Add peas, cilantro and next 8 ingredients; stir gently.

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





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here