Recipe - Indian Spiced Tofu Skewers Coriander Yoghurt And Grilled

2 cup Yellow split peas
8 cup Water or stock
2 tablespoon Sunflower oil
1 cup Onion; minced
1 One half tablespoon Minced garlic
1 tablespoon Fresh ginger root; minced
1 One half cup Spinach; chopped
One fourth teaspoon Ground cumin
One fourth teaspoon Ground coriander
One half teaspoon Turmeric
1/8 teaspoon Cayenne pepper
1 teaspoon Salt

Wash peas. Add to water or stock in a 3quart soup pot. Bring to a boil and
cook on low heat for 45 minutes, half covered with a lid, stirring
occasionally.

Heat the oil in a fry pan and saute the onions, garlic, and ginger until
lightly browned and tender. Add to split peas along with all the remaining
ingredients. Lower heat to simmer, cover, and continue to cook 30 minutes
more, stirring occasionally.

Per serving: 52 Calories; 5g Fat (78% calories from fat); 1g Protein; 2g
Carbohydrate; 0mg Cholesterol; 462mg Sodium

NOTES : Can substitute kale for spinach. I am lazy and use frozen spinach.

Recipe by: Horn of the Moon Cookbook, Ginny Callan

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