Avlynn
Cook
I made this last week. I really enjoyed it, hope you do to.
1/2 cup dry yellow split peas
3 cups water
1 cup potatos, in chunks
1 cup onion, chopped
1 cup vegetable stock
2 cloves garlic, minced
1/4 tsp turmeric
1 1/2 T freshly minced ginger
1 tsp whole brown mustard seeds
1 cup cauliflower, chopped
1 cup carrots, chopped
1 cup red bell pepper, chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp black pepper
1 1/4 cup vegetable stock
salt to taste
Put the yellow split peas into a pot and cover with 3 cups water. Cook for about 40 minutes, until the peas are tender. Puree them in a food processor and set aside.
In a large pot braise the onions in the stock with garlic, turmeric, ginger and black mustard seeds. When the onions have softened, add the potatos, cauliflower, and carrots. When the carrots are partially cooked add the red pepper, cumin, coriander and black pepper. Simmer until all vegetables are cooked. Pour the processed peas over veggies in pot and stir. Add as much vegetable stock until desired thickness. Add salt to taste.
Makes about 4 to 5 servings.
I like to eat it with naan bread.
Av
1/2 cup dry yellow split peas
3 cups water
1 cup potatos, in chunks
1 cup onion, chopped
1 cup vegetable stock
2 cloves garlic, minced
1/4 tsp turmeric
1 1/2 T freshly minced ginger
1 tsp whole brown mustard seeds
1 cup cauliflower, chopped
1 cup carrots, chopped
1 cup red bell pepper, chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp black pepper
1 1/4 cup vegetable stock
salt to taste
Put the yellow split peas into a pot and cover with 3 cups water. Cook for about 40 minutes, until the peas are tender. Puree them in a food processor and set aside.
In a large pot braise the onions in the stock with garlic, turmeric, ginger and black mustard seeds. When the onions have softened, add the potatos, cauliflower, and carrots. When the carrots are partially cooked add the red pepper, cumin, coriander and black pepper. Simmer until all vegetables are cooked. Pour the processed peas over veggies in pot and stir. Add as much vegetable stock until desired thickness. Add salt to taste.
Makes about 4 to 5 servings.
I like to eat it with naan bread.
Av