Dum Shak Vegetable Casserole

Name: Dum Shak Vegetable Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums baking potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds); 1 Tbsp cumin seeds; 1 large eggplant, cut into 1-inch cubes (about 1 1/4 pounds); 710 milliliters chopped fresh cilantro; 8 garlic cloves, minced; 2 Tbsps grated peeled gingerroot; 1 teaspoons salt; 1 teaspoon salt; 3 Tbsps minced serrano chile (about 8 chiles); 2 mediums sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/4 pounds); 473 milliliters grated fresh coconut or 1 cup flaked sweetened coconut; 2 Tbsps vegetable oil; 237 milliliters water; 473 milliliters water; 237 milliliters dried yellow split peas

Dum Shak Vegetable Casserole is Head to the store and pick up baking potatoes, salt, garlic cloves, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Sort and wash peas.

Ingredients you will need

Peas

Place in an ovenproof Dutch oven; cover with water to 2 inches above peas. Bring to a boil, and cook for 2 minutes.

Ingredients you will need

Water

Peas

Equipment you will use

Dutch Oven

Remove from heat; cover and let stand 1 hour.

Drain peas, and return to pan.

Ingredients you will need

Peas

Equipment you will use

Frying Pan

Add 1 cup of water and 1/2 teaspoon salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates.

Ingredients you will need

Water

Salt