Spicy Pea And Potato Stew Recipe
Ingredients
| Split peas | 1 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Ground cumin | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Potatoes | 3 Medium | |
| Cabbage | 2 Cup (16 tbs), coarsely chopped | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Peanuts | 1 Cup (16 tbs), chopped |
Directions
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.
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.
Chef
