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Indian Split Peas with Vegetables

Cooking the spices and chilies in oil heightens the flavors of this savory side.

Prep Time: 15 min
Total Time: 30 min
Makes: 4 servings (about 2 cups each)

(6 ratings)

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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 Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed or 1 can (15 oz) Progresso® black beans, drained, rinsed

Serve with...

Corn Pocket Rolls (<I>lighter recipe</I>)

Corn Pocket Rolls (lighter recipe)
Total Time: 25 min

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.

Success

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

Planned-Overs

Leftovers are perfect packed into warmed pita bread halves.

Nutrition Information:

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

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Indian Split Peas with Vegetables

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