Indian Split Peas with Vegetables

Cooking the spices and chilies in oil heightens the flavors of this savory side

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Servings 4

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Member Recipe By andrew96

ingredients 9
Prep Time 15 min
Total Time 30 min

Ingredients

2: teaspoons vegetable oil

1/2: teaspoon cumin seed or 1/4 teaspoon ground cumin

1/4: teaspoon ground turmeric

2: jalapeño chilies, seeded and finely chopped

3: cups cauliflowerets (1 pound)

2: cups cooked yellow split peas

1/4: cup Progresso® chicken broth (from 32-oz carton) or vegetable broth

2: cups Green Giant® Valley Fresh Steamers™ frozen sweet peas,

: thawed or 1 can (15 oz) Progresso® black beans, drained, rinsed

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Directions

1 Heat oil in 10-inch sillet over medium-high heat.
2 Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
3 Stir in cauliflowerets and broth.
4 Cook and cover 3 to 4 minutes or until cauliflowerets are tender
5 Stir in remaining ingredients.
6 Cook about 5 minutes, stirring occasionally, until hot.

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Review & Comments

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andrew96

report Posted Dec. 21, 2010 12:17 AM

The oil and herb combo is a yummy way to cook the cauliflower, but the dish as a whole needs some more flavoring. I added some fresh parsley and a splash of fresh lemon juice to brighten up the flavor along with a 'heavy' measuring of spices. Maybe some diced tomatoes would be a welcomed addition as well.

andrew96

report Posted Dec. 21, 2010 12:17 AM

Nice recipe