• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Dum Shak Vegetable Casserole

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 c Dried yellow split peas
  • 1 c Water
  • 1/2 ts Salt
  • 2 tb Vegetable oil
  • 1 tb Cumin seeds
  • 3 c Cilantro, chopped
  • 2 c Grated fresh coconut or
  • 1 c Flaked sweetened coconut
  • 3 tb Serrano chilies, minced
  • -(about 8)
  • 2 tb Ginger, peeled and grated
  • 1 ts Salt
  • 8 Garlic clove(s), minced
  • 2 md Baking potatoes
  • -peeled, cut in 1" cubes
  • -(1 1/4 lb)
  • 2 md Sweet potatoes
  • -peeled, cut in 1" cubes
  • -(1 1/4 lb)
  • 1 lg Eggplant
  • -cut in 1" cubes (1 1/4 lb)
  • 2 c Water
  • Cilantro sprigs to garnish


Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to
2-inches above peas. Bring to a boil and cook for 2 minutes.
Remove from heat; cover and let stand for 1 hour. Drain peas, and return
to pan.

Add 1 cup of water and + tsp salt to pan, and bring to a boil. Cover pan,
reduce heat, and simmer for 15 minutes or until most of the liquid
evaporates. Remove peas from pan and set aside. Wipe pan dry with a paper

Heat oil in pan over high heat. Add cumin seeds and sautT for 1 minute.
Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400=A6F for 1 hour or until
vegetables are tender. Garnish with cilantro if desired.

Source: The Ganges Restaurant in San Francisco

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