Indian Split Peas with Vegetables

Indian Split Peas with Vegetables

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (about 2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 4 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.