Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Yellow split peas
3 sm Potatoes
1/4 ts Each turmeric, cayenne
1/2 Head cabbage, shredded
2 Hot chili peppers, chopped
1/2 ts Salt
1 c Grated coconut
1 t Ground cumin
2 tb Oil
1/2 ts Mustard seeds
1/2 ts Urid dal
1/2 ts White rice
Instructions: Wash split peas, drain. Put in small
saucepan with 1-1/2 c. water, bring to boil. Lower
heat, cover partially, cook for 1 hour until peas are
tender but not mushy. Make sure water doesn't totally
evaporate. Set aside. Wash & peel potatoes; dice. Put
potatoes in large saucepan with turmeric, cayenne & 2
c. water. Bring to boil; cover, lower heat & simmer
for 7-8 minutes. Add cooked peas, cabbage, chilis,
salt. Cook, stirring gently, over moderately high heat
until cabbage is just tender. Add coconut & cumin.
Lower heat & simmer a couple of minutes. Heat oil in
small frypan. Add mustard seeds, urid dal & rice.
When dal reddens add all to vegetables.
