Spicy Pea And Potato Stew
|Dry split peas||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Stalk celery||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Coarsely chopped cabbage||2 Cup (32 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Chopped peanuts||1 Cup (16 tbs)|
Rinse split peas.
In wok combine peas, onion, celery, garlic, cumin, ginger, turmeric, and red pepper.
Add 3 cups water and 1/2 teaspoon salt.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes.
Peel and cube potatoes; stir into wok.
Stir in cabbage.
Cover and simmer about 15 minutes more or till peas and potatoes are done.
Gradually stir about 1 cup of the hot mixture into yogurt; return to wok.
Stir in peanuts.
Heat through, but do not boil.