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Indian Split Peas with Vegetables

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Indian Split Peas with Vegetables
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Cooking the spices and chilies in oil heightens the flavors of this savory side.
Updated Sep 18, 2008

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
Make With
Make With
Progresso Broth

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    For a milder dish, use a 4-ounce can of drained chilies instead of the jalapeños.
  • tip 2
    Leftovers are perfect packed into warmed pita bread halves.

Nutrition

295 Calories, 4 g Total Fat, 23 g Protein, 62 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
35
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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