Split Pea Dal, Brown Rice And Broccoli Recipes Page

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I am a Bsc Graduate. Currently still studying at NIIT learning Java.

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Split Pea Dal, Brown Rice And Broccoli

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vegetable serve yogurt lime cilantro cups broth large onions carrots minced ginger garlic split peas turmeric chili powder crushed tomatoes squash salt cooked brown rice broccoli pepper flakes cook heat stirring often until liquid vegetables minutes browned continue mixture reduce cover simmer taste

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Thursday March 22, 2001

Split Pea Dal, Brown Rice And Broccoli

Indian flavors permeate this hearty vegetable stew. Serve it as you would a curry, with such condiments as yogurt, lime, chiles, and cilantro.
Ingredients
About 5 1/2 cups canned vegetable broth
2 large onions, finely chopped
2 large carrots (about 8 oz. total), diced
2 tablespoons minced fresh ginger
2 large cloves garlic, minced or pressed
1 cup yellow split peas, rinsed and drained
2 teaspoons each ground turmeric and chili powder
1 large can (about 28 oz.) crushed tomatoes
1 pound banana or Hubbard squash, peeled and cut into 3/4-inch cubes
Salt
About 6 cups hot cooked brown rice (recipe follows)
3 cups hot cooked broccoli flowerets
1/2 cup cilantro
About 1 cup plain nonfat yogurt
Lime wedges
Crushed red pepper flakes

Instructions
Pour 1 cup of the broth into a 6- to 8-quart pan. Add onions, carrots, ginger, and garlic. Cook over high heat, stirring often, until liquid has evaporated and vegetables begin to brown (12 to 15 minutes).

Add 1/3 cup more broth, stirring to scrape browned bits free. Continue to cook, stirring often, until mixture browns again (about 4 minutes). Repeat 2 or 3 more times, adding about 2/3 cup more broth and cooking until veg-etables are richly browned.

Stir in split peas, turmeric, chili powder, tomatoes and their liquid, and remaining broth. Reduce heat, cover, and simmer for 1 hour.

Add squash cover and continue to simmer, stirring often, until squash is tender to bite (40 to 50 more minutes). Season to taste with salt.

Spoon rice, broccoli, and split pea mixture onto warm plates. Serve with cilantro, yogurt, lime, and red pepper flakes to add to taste.

Brown rice. 2 parts water to 1 part brown rice. Bring to a boil reduce heat, cover, and simmer for 15 to 20 minutes. Let stand, covered, for 5 to 10 minutes.

Yield Makes 6 servings.

Posted by Kurian at 8:48 PM

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