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Indian Split Peas with Vegetables

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Indian Split Peas with Vegetables
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Cooking the spices and chilies in oil heightens the flavors of this savory side.

Ingredients

2
teaspoons vegetable oil
1/2
teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4
teaspoon ground turmeric
2
jalapeño chilies, seeded and finely chopped
3
cups cauliflowerets (1 pound)
2
cups cooked yellow split peas
1/4
cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
2
cups frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed

Directions

  • 1 Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
  • 2 Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
  • 3 Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Tips  

For a milder dish, use a 4-ounce can of drained chilies instead of the jalapeños.

Leftovers are perfect packed into warmed pita bread halves.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
35
)
Daily Value
Total Fat
4 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
550 mg
Potassium
1110 mg
Total Carbohydrate
62 g
(
Dietary Fiber
20 g
)
Protein
23 g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
32%
32%
Calcium
12%
12%
Iron
28%
28%
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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