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
  • Servings 4

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™ Steamers™ frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed

  • 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.

Expert 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
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
550 mg
550 %;
Total Carbohydrate
62 g
62 %
(Dietary Fiber
20 g
20 %
),
Protein
23 g
23 %
;
% 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.