Recipe - Dum Shak Vegetable Casserole

1 cup Dried yellow split peas
1 cup Water
One half 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 md Baking potatoes
peeled, cut in 1" cubes
(1 One fourth lb)
2 md Sweet potatoes
peeled, cut in 1" cubes
(1 One fourth lb)
1 lg Eggplant
cut in 1" cubes (1 One fourth lb)
2 cup Water
Cilantro sprigs to garnish

Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to
2inches 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 + 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 sautT for 1 minute.
Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400=A6F for 1 hour or until
vegetables are tender. Garnish with cilantro if desired.

Source: The Ganges Restaurant in San Francisco

Cooking Light March 1995

Posted to MealMaster Recipes List, Digest #164

Date: Wed, 12 Jun 1996 21:08:49 0600

From: "JoAnn" joannr@pclink.com