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Ingredients for 6 Portions:
2 tablespoons ghee2 carrots washed and chopped finely 2 large stalks celery plus leaves washed and chopped finely 1/3 bunch gai lan or english spinach washed and chopped 1 1/2 cups split peas 1/2 teaspoon asafoetida 2 teaspoons dried basil 1/2 teaspoon cumin powder 1 teaspoon oregano 1/2 cup tomato paste sea salt to taste 2 litres water
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Preparation:
Place split peas in a saucepan and liberally cover with water. Cook till soft - approximately 40 minutes. While peas are cooking melt ghee in a saucepan and add asafoetida. Cook for a few seconds then add carrot, celery, tomato paste and water. Bring to the boil (with lid on) and add split peas. Turn down and simmer for 10 minutes. Add basil, oregano, cumin and salt stirring to mix well. Cook for a further 5 - 10 minutes and serve.
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Notes:
No Description available
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Show or close the recipe details view| Preparation time: | 45 min | Difficulty: | Simple |
| Portions: | 6 servings | Amount: | |
| Country/Region: | Costs per portion: | ||
| Vegan: | No | Lactose free: | No |
| Gluten free: | No | ||
| Last Updated: | Thu 03 Feb 2011 12:50:26 MIST | viewed: | 7046 times viewed |
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All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet |
