Dum Shak Vegetable Casserole Recipe

Dum Shak Vegetable Casserole Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: Dried yellow split peas,
1 cup: Water,
1/2 tsp: Salt,
2 tbsp: Vegetable oil,
1 tbsp: Cumin seeds,
3 cup: Cilantro, chopped
2 cup: Grated fresh coconut or,
1 cup: Flaked sweetened coconut,
3 tbsp: Serrano chilies, minced, about 8
2 tbsp: Ginger, peeled and grated
1 tsp: Salt,
8: Garlic clove, (s), minced
2 medium: Baking potatoes peeled, cut in 1" cubes, 1 1/4 lb
2 medium: Sweet potatoes peeled, cut in 1" cubes, 1 1/4 lb
1 large: Eggplant cut in 1" cubes, 1 1/4 lb
2 cup: Water,
Cilantro sprigs to garnish,

Directions:

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 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 saut

for 1
minute. Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400

F for 1 hour or until
vegetables are tender. Garnish with cilantro if desired.

Source: The Ganges Restaurant in San Francisco

Cooking Light March 1995


Source from luhu.jp