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  Recipe Home » Vegetables » Dum Shak Vegetable Casserole
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  Dum Shak Vegetable Casserole
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
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
Instructions:
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 ½ 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 sauté 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
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