Dum Shak Vegetable Casserole

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1 cup dried yellow split peas
1 cup water
1/2 tsp. salt
2 Tbsp. vegetable oil
1 Tbsp. comino seeds
3 cups chopped fresh cilantro
2 cups grated fresh coconut or 1 cup flaked sweetened coconut
3 Tbsp. minced serrano chile (about 8 chiles)
2 Tbsp. grated peeled gingerroot
1 tsp. salt
8 garlic cloves, minced
2 medium baking potatoes, peeled and cut into 1″ cubes
2 medium sweet potatoes, peeled and cut into 1″ cubes
1 large eggplant, cut into 1″ cubes
2 cups water
fresh cilantro sprigs

Instructions:

Sort and wash peas, the place them in an ovenproof Dutch oven. Cover the peas with enough water to rise 2″ above the peas. Bring the peas to a boil and cook for 2 minutes. Remove the Dutch oven from the heat and cover. Let the peas stand for an hour.

Drain the peas, and return to the pan. Add 1 cup of water and 1/2 tsp. of salt to the pan and bring to a boil. Cover the pan, reduce the heat, and simmer for 15 minutes, or until most of the liquid evaporates. Remove the peas from the pan and set aside. Wipe the pan dry with a paper towel.

Heat the oil in pan over high heat and add cumin seeds Saute for 1 minute, then add the peas, cilantro and the next 8 ingredients. Stir the mixture gently.

Add 2 cups of water to the pan and cover. Bake at 400F for an hour, or until the vegetables are tender. Garnish with cilantro, if desired.

Yields 6 servings.

Recipe from Chef Malvi Doshi, “Cooking Light Magazine” March 1995.