Dum Shak Vegetable Casserole

Cooking Light
6 servings (serving size: 2 cups)


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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)


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.

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.

Heat oil in pan over high heat. Add cumin seeds, and sauté 1 minute. Add peas, cilantro, and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400° for 1 hour or until vegetables are tender. Garnish with cilantro, if desired.

Created date

June 2004

Nutritional Information

Calories 418
Caloriesfromfat 25 %
Fat 11.7 g
Satfat 6.3 g
Monofat 1.9 g
Polyfat 2.7 g
Protein 14.3 g
Carbohydrate 68.7 g
Fiber 9.3 g
Cholesterol 0.0 mg
Iron 6.5 mg
Sodium 673 mg
Calcium 153 mg