Dum Shak Vegetable Casserole

1 cup dried yellow split peas
1 cup water
1/2 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon cumin seeds
3 cups cilantro, chopped
2 cups grated fresh coconut or 1 cup flaked sweetened coconut
3 tablespoons serrano chilies, minced -(about 8)
2 tablespoons ginger, peeled and grated
1 teaspoon salt
8 cloves garlic, minced
2 medium baking potatoes, peeled, cut in 1-inch cubes
2 medium sweet potatoes -peeled, cut in 1-inch cubes
1 large eggplant, cut in 1-inch cubes
2 cups water
cilantro sprigs to garnish

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 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 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


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