Dum Shak Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup dried yellow split peas |
1 cup water |
1/2 teaspoon salt |
2 tablespoons vegetable oil |
1 tablespoon cumin seeds |
3 cups chopped fresh cilantro |
2 cups grated fresh coconut or 1 cup flaked sweetened coconut |
3 tablespoons minced serrano chile (about 8 chiles) |
2 tablespoons grated peeled gingerroot |
1 teaspoon salt |
8 garlic cloves, minced |
2 medium baking potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds) |
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds) |
1 large eggplant, cut into 1-inch cubes (about 1 1/4 pounds) |
2 cups water |
fresh cilantro sprigs (optional) |
Directions:
1. Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to 2 inches above peas. Bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas, and return to pan.
2. Add 1 cup of water and 1/2 teaspoon 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 the peas from pan, and set aside. Wipe pan dry with a paper towel.
3. Heat oil in pan over high heat. Add cumin seeds, and sauté 1 minute. Add peas, cilantro, and next 8 ingredients; stir gently.
4. Add 2 cups water to pan. Cover and bake at 400° for 1 hour or until vegetables are tender. Garnish with cilantro, if desired.
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