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Dum Shak Vegetable Casserole

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&# 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 766.2
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 1 cups Dried yellow split peas
  • 1 cups Water
  • 1/2 teaspoons Salt
  • 2 tablespoons Vegetable oil
  • 1 tablespoons Cumin seeds
  • 3 cups Cilantro, chopped
  • 1 cups Flaked sweetened coconut
  • 3 tablespoons Serrano chilies, minced
Directions
  1. 1
    Sort and wash the dried yellow split peas.
  2. 2
    Place peas in an ovenproof Dutch oven; cover with water to 2 inches above peas.
  3. 3
    Bring to a boil and cook for 2 minutes.
  4. 4
    Remove from heat; cover and let stand for 1 hour.
  5. 5
    Drain peas, and return to pan.
  6. 6
    Add 1 cup of water and 1/2 teaspoon salt to pan, and bring to a boil.
  7. 7
    Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates.
  8. 8
    Remove peas from pan and set aside.
  9. 9
    Wipe pan dry with a paper towel.
  10. 10
    Heat vegetable oil in pan over high heat.
  11. 11
    Add cumin seeds and sauté for 1 minute.
  12. 12
    Add peas, cilantro, flaked sweetened coconut, and minced serrano chilies; stir gently.
  13. 13
    Add 2 cups water to pan.
  14. 14
    Cover and bake at 400F (204ðC) for 1 hour or until vegetables are tender.
  15. 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
Read it online: https://www.chefs-mate.com/recipe/dum-shak-vegetable-casserole/