Peas with Fresh Vegetables

1 cup split peas, soaked
4 cups water
1 1/2 teaspoons salt
1/4 teaspoon turmeric
2 tablespoons oil
1 eggplant, cubed
1 pinch salt
2 tablespoons tamarind, dried OR 1/2 cup lemon juice
1 cup boiling water
1/4 cup oil
1 pinch fenugreek seeds
1 pinch black mustard seeds
1/4 pound green beans, chopped
1 green bell pepper, chopped
6 small white onions, peeled
6 small radishes, halved
2 green chiles
1 bay leaf
1-1/4 teaspoon sambhar spice
1/4 cup cilantro, chopped
1 large tomato, seeded and chopped
1/4 cup coconut, fresh, chopped

Combine split peas with water, turmeric and salt. Boil for about an hour or until tender. Remove from heat.

Place eggplant cubes into a bowl and sprinkle with salt. Toss and set aside for 40 minutes.

Place tamarind in another bowl and add boiling water . Set aside for 15 minutes. Strain the tamarind through a sieve set over a bowl and squeeze out the liquid: discard the pulp. (Or use lemon juice).

Drain eggplant on paper towels. Heat oil in a large skillet over moderate heat. Fry fenugreek and black mustard seeds until the mustard starts to pop and crack open. Add beans, pepper, onions, radishes, chiles and bay leaf and cook for a couple of minutes. Add eggplant and continue to cook and stir for 5 minutes. Stir in the sambhar spice, cilantro, tomato and coconut and cook for another 2 minutes, stirring gently.

Cover and cook until the vegetables are cooked through. Mix in the reserved tamarind liquid or lemon juice and the boiled split peas. Stir to blend well and simmer uncovered for 10 minutes.

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