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Ingredientes
- 1 c. Dry yellow split peas
- 1 c. Water
- 1/2 tsp Salt
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Cumin seeds
- 3 c. Cilantro, minced
- 2 c. Grated fresh coconut or possibly
- 1 c. Flaked sweetened coconut
- 3 Tbsp. Serrano chilies, chopped (about 8)
- 2 Tbsp. Ginger, peeled and grated
- 1 tsp Salt
- 8 x Garlic clove(s), chopped
- 2 med Baking potatoes peeled, cut in 1" cubes (1 1/4 lb)
- 2 med Sweet potatoes peeled, cut in 1" cubes (1 1/4 lb)
- 1 lrg Eggplant cut in 1" cubes (1 1/4 lb)
- 2 c. Water Cilantro sprigs to garnish
Direcciones
- 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 min.
- Remove from heat; cover and let stand for 1 hour. Drain peas, and return to pan.
- Add in 1 c. of water and + tsp salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 min or possibly till 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 in cumin seeds and sautT for 1 minute.
- Add in peas, cilantro and next 8 ingredients; stir gently.
- Add in 2 c. water to pan. Cover and bake at 400=A6F for 1 hour or possibly till vegetables are tender. Garnish with cilantro if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 106 | 33% |
| Total Fat 12.36g | 15% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 620mg | 26% |
| Potassium 952mg | 27% |
| Total Carbs 44.48g | 12% |
| Dietary Fiber 15.0g | 50% |
| Sugars 7.37g | 5% |
| Protein 11.58g | 19% |
