RECIPE-NAME: "Vegetable stew with dhal"
RECIPE-SOURCE: "Can notremember"
RECIPE-INGREDIENTS: [
    ["yellow split peas" "3/4 cup"]
    ["ginger" "2-inch piece grated"]
    ["garlic" "2-3 cloves"]
    ["red chili" "1 chopped"]
    ["tomato" "3"]
    ["oil" "for cooking"]
    ["yellow mustard seeds" "1 teaspoon"]
    ["cumin seeds" "1 teaspoon"]
    ["cumin" "1 teaspoon"]
    ["garam masala" "1/2 teaspoon"]
    ["red onion" "1 cut in thin wedges"]
    ["eggplant" "3 thickly sliced"]
    ["carrots" "2 thickly sliced"]
    ["cauliflower" "1/4 cut into florets"]
    ["vegetable broth" "1 1/2 cups"]
    ["zucchini" "2 small"]
    ["frozen peas" "1/2 cup"]
    ["fresh cilantro" "large handful of leaves"]
]
RECIPE-PROCEDURE: {
Dhal: soak peas 2 hours. Drain. Add ginger, garlic, chili,
3 cups water.  Simmer until peas are soft.

Peel tomatoes.  Cut in half to scoop out seeds.  Chop.

Cook spices in oil 30 seconds.

Add onion and cook 2 minutes.

Stir in tomatoes, eggplant, carrots, cauliflower.

Add dhal and vegetable broth.

Simmer 45 minutes until vegetables are tender.

Add zucchini and peas during last 10 minutes of cooking.

Stir in cilantro leaves.
}
RECIPE-NOTES: {
 
}