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Dum Shak Vegetable Casserole

Yield 6 servings (serving size: 2 cups)

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)

Nutrition 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

How to Make It

  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.

The Ganges, San Francisco, California