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Ingredients Jump to Instructions ↓

  1. 1/2c Yellow split peas

  2. 2 1/2c Water

  3. 1 ea Onion, chopped

  4. 3 ea Garlic cloves, chopped

  5. 1 sl Ginger, chopped, 1/2-inch

  6. 1 ea Red chili

  7. 2 tb Ghee

  8. 1/2ts Cumin

  9. 1/2ts Coriander

  10. 1/2ts Turmeric

  11. 1/2sm Cauliflower, separated into -- florets

  12. 2 md Carrots, diced

  13. 1/2md Eggplant, diced

  14. 1/2sm Cabbage, sliced Lemon juice

  15. 1/2ts Cayenne

Instructions Jump to Ingredients ↑

  1. + Directions : In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy"

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