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
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.
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