Sanbar
beans, indian
4 cup water
1 cup split peas (any color)
3/4 teaspoon sage
1 teaspoon salt
1/2 head cauliflower
1 small eggplant; unpeeled
1 potato
2 carrots
2 tablespoon mustard seed
1/2 cup onion; chopped
2 tablespoon margarine
In a large saucepan, cook peas 1-1/2 hrs. or so until tender. Mash into a smooth 'soup'. Steam vegetables(chopped). Add to peas. In a small saucepan, saute onions and mustard seed in margarine. Add to stew. Serve with rice, yogurt and hot chutney.
From: Ronnie Collins Date: 18 Mar 97 National Cooking Echo Ä
Yield: 1 servings