Kootu (Vegetables with Split Peas)
Yield: | 4 Servings |
Categories: | Asian, Vegetables |
1/2 | c | Yellow split peas |
3 | sm | Potatoes |
1/4 | ts | Each turmeric, cayenne |
1/2 | Head cabbage, shredded | |
2 | Hot chili peppers, chopped | |
1/2 | ts | Salt |
1 | c | Grated coconut |
1 | ts | Ground cumin |
2 | tb | Oil |
1/2 | ts | Mustard seeds |
1/2 | ts | Urid dal |
1/2 | ts | White rice |
Instructions: Wash split peas, drain. Put in small saucepan with 1-1/2 c. water, bring to boil. Lower heat, cover partially, cook for 1 hour until peas are tender but not mushy. Make sure water doesn't totally evaporate. Set aside. Wash & peel potatoes; dice. Put potatoes in large saucepan with turmeric, cayenne & 2 c. water. Bring to boil; cover, lower heat & simmer for 7-8 minutes. Add cooked peas, cabbage, chilis, salt. Cook, stirring gently, over moderately high heat until cabbage is just tender. Add coconut & cumin. Lower heat & simmer a couple of minutes. Heat oil in small frypan. Add mustard seeds, urid dal & rice. When dal reddens add all to vegetables.
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