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- Persian
Yellow Curry
- 1 1/2 cups
yellow split peas
- 1/8 tsp. cayenne
- 1/8 tsp.
cinnamon
- 1/8 tsp.
coriander
- 1/2 tsp. tumeric
- 1/2 tsp. cloves
- 1/2 tsp. pepper
- salt
- 1 Tbsp. oil
- 1 large chopped
onion
- 1 diced apple
- 2 large diced
potatoes
- 4 cups water
- Mix
all.
- Bring to a boil
then simmer, at least 1 hour, until
soft. Serve with rice, millet, or
bread.
- Add Eggplant for
a more traditional dish.
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