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Dum shak vegetable casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Dried yellow split peas | | 1
| cup | Water | | 1/2
| tsp | Salt | | 2
| tbsp | Vegetable oil | | 1
| tbsp | Cumin seeds | | 3
| cup | Cilantro, chopped | | 2
| cup | Grated fresh coconut or | | 1
| cup | Flaked sweetened coconut | | 3
| tbsp | Serrano chilies, minced | | | -(about 8) | | 2
| tbsp | Ginger, peeled and grated | | 1
| tsp | Salt | | 8
| | Garlic clove(s), minced | | 2
| med | Baking potatoes | | | -peeled, cut in 1" cubes | | | -(1 ?lb) | | 2
| med | Sweet potatoes | | | -peeled, cut in 1" cubes | | | -(1 ?lb) | | 1
| large | Eggplant | | | -cut in 1" cubes (1 ?lb) | | 2
| cup | Water | | | Cilantro sprigs to garnish |
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Procedures:
| 1 | Sort and wash peas. | | 2 | Place in an ovenproof dutch oven; cover with water to 2-inches above peas. | | 3 | Bring to a boil and cook for 2 minutes. | | 4 | Remove from heat; cover and let stand for 1 hour. | | 5 | Drain peas, and return to pan. | | 6 | Add 1 cup of water and ?tsp salt to pan, and bring to a boil. | | 7 | Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates. | | 8 | Remove peas from pan and set aside. | | 9 | Wipe pan dry with a paper towel. | | 10 | Heat oil in pan over high heat. | | 11 | Add cumin seeds and saut?for 1 minute. | | 12 | Add peas, cilantro and next 8 ingredients; stir gently. | | 13 | Add 2 cups water to pan. | | 14 | Cover and bake at 400°F for 1 hour or until vegetables are tender. | | 15 | Garnish with cilantro if desired. |
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