Dum Shak Vegetable Casserole

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Servings: 6 Difficulty: Advanced
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A hearty, spiced split pea and vegetable bake with coconut and cilantro
Dum Shak Vegetable Casserole recipe image

This comforting casserole blends tender yellow split peas with an array of roasted vegetables, creating a rich and satisfying main dish. The earthy depth of cumin seeds pairs beautifully with the bright freshness of chopped cilantro and the gentle heat of minced serrano chilies. A layer of sweetened flaked coconut adds a unique texture and subtle sweetness, balancing the savory spices. Perfect for weeknight dinners or potlucks, this vegan-friendly bake is both nutritious and flavorful. It’s an excellent way to use up seasonal vegetables while delivering a home-style meal that feels indulgent yet wholesome. Serve hot with crusty bread or rice.

Dum Shak Vegetable Casserole recipe image
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Dum Shak Vegetable Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 766.2

Description

This comforting casserole blends tender yellow split peas with an array of roasted vegetables, creating a rich and satisfying main dish. The earthy depth of cumin seeds pairs beautifully with the bright freshness of chopped cilantro and the gentle heat of minced serrano chilies. A layer of sweetened flaked coconut adds a unique texture and subtle sweetness, balancing the savory spices. Perfect for weeknight dinners or potlucks, this vegan-friendly bake is both nutritious and flavorful. It&# 226;ÂÂs an excellent way to use up seasonal vegetables while delivering a home-style meal that feels indulgent yet wholesome. Serve hot with crusty bread or rice.

Ingredients

Directions

  1. Sort and wash the dried yellow split peas.
  2. Place peas in an ovenproof Dutch oven; cover with water to 2 inches above peas.
  3. Bring to a boil and cook for 2 minutes.
  4. Remove from heat; cover and let stand for 1 hour.
  5. Drain peas, and return to pan.
  6. Add 1 cup of water and 1/2 teaspoon salt to pan, and bring to a boil.
  7. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates.
  8. Remove peas from pan and set aside.
  9. Wipe pan dry with a paper towel.
  10. Heat vegetable oil in pan over high heat.
  11. Add cumin seeds and sauté for 1 minute.
  12. Add peas, cilantro, flaked sweetened coconut, and minced serrano chilies; stir gently.
  13. Add 2 cups water to pan.
  14. Cover and bake at 400F (204ðC) for 1 hour or until vegetables are tender.
  15. Garnish with additional cilantro if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 766.2kcal
% Daily Value *
Total Fat 68.9g106%
Saturated Fat 49.8g249%
Cholesterol 0.0mg0%
Sodium 2509.4mg105%
Total Carbohydrate 37.4g13%
Dietary Fiber 15.6g63%
Sugars 14.7g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, boiling, casserole, chilies, chopped, cilantro, coconut, cumin, dried, dum, flaked, main, minced, oil, peas, salt, seeds, serrano, shak
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