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Indian Split Peas With Vegetables


Vegetable oil
2 tbsp
Cumin seeds
½ tsp

Ground cumin
¼ tsp
Ground turmeric
¼ tsp
Jalapeno chillies – seeded and chopped
Cauliflower florets
3 cups (1 pound)
Chicken or vegetable broth
¼ cup
Cooked yellow split peas
2 cups
Frozen (thawed) green peas
1 ½ cups
Black beans – rinsed and drained
15 ounces

Heat oil in 10-inch skillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally. Stir cauliflower florets and broth. Cover and cook 3 to 4 minutes or until cauliflower florets are tender. Stir in remaining ingredients. Cook about 5 minutes, stir occasionally, until hot.