East Indian Vegetable Dish
Serves: 4
2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 jalapeno chilies -- seeded and chopped
3 cups cauliflowerets
1/4 cup chicken or vegetable broth
2 cups cooked yellow split peas
1 1/2 cup frozen green peas -- thawed
15 ounces black beans -- rinsed and drained
2 tablespoons vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 jalapeno chilies -- seeded and chopped
3 cups cauliflowerets
1/4 cup chicken or vegetable broth
2 cups cooked yellow split peas
1 1/2 cup frozen green peas -- thawed
15 ounces black beans -- rinsed and drained
Heat oil in 10-inch skillet over medium-high heat. Cook
cumin, turmeric and chilies in oil 2 minutes, stirring occasionally. Stir in
cauliflowerets and broth. Or use spray oil for NC
Cover and cook 3 to 4 minutes or until cauliflowerets are tender. Stir in remaining ingredients. Cook about 5 minutes, stir occasionally, until hot.
Cover and cook 3 to 4 minutes or until cauliflowerets are tender. Stir in remaining ingredients. Cook about 5 minutes, stir occasionally, until hot.
