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1/2 c. yellow split peas
3 smallish potatoes
1/4 tsp. each turmeric, cayenne
half head cabbage, shredded
2 hot chili peppers, chopped
1/2 tsp. salt
1 c. grated coconut
1 tsp. ground cumin
2 T. oil
1/2 tsp. mustard seeds
1/2 tsp. urid dal
1/2 tsp. white rice
Wash split peas, drain. Put in small saucepan with 1-1/2 c. water,
bring to boil. Lower heat, cover partially, cook for 1 hour until
peas are tender but not mushy. Make sure water doesn't totally
evaporate. Set aside. Wash & peel potatoes; dice. Put potatoes in
large saucepan with turmeric, cayenne & 2 c. water. Bring to boil;
cover, lower heat & simmer for 7-8 minutes. Add cooked peas,
cabbage, chilis, salt. Cook, stirring gently, over moderately high
heat until cabbage is just tender. Add coconut & cumin. Lower heat
& simmer a couple of minutes. Heat oil in small frypan. Add
mustard seeds, urid dal & rice. When dal reddens add all to
vegetables.
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KOOTU (Vegetables with Split Peas)