Dum Shak Vegetable Casserole

Ingredients

• 2 medium baking potatoes peeled cut into 1-inch cubes ( 1 1/4 pounds)
• 1 tablespoon cumin seeds 
• 1 large eggplant cut into 1-inch cubes ( 1 1/4 pounds)
• 3 cups cilantro leaves fresh chopped
• 8  garlic cloves minced
• 2 tablespoons gingerroot grated peeled
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 3 tablespoons serrano chile minced ( 8 chiles)
• 2 medium sweet potatoes peeled cut into 1-inch cubes ( 1 1/4 pounds)
• 2 cups coconut or fresh sweetened grated flaked
• 2 tablespoons vegetable oil 
• 1 cup water 
• 2 cups water 
• 1 cup peas dried split yellow

Equipment

• frying pan
• paper towels
• oven
• dutch oven

Directions

1. Sort and wash peas.
2. Place in an ovenproof Dutch oven; cover with water to 2 inches above peas. Bring to a boil, and cook for 2 minutes.
3. Remove from heat; cover and let stand 1 hour.
4. Drain peas, and return to pan.
5. Add 1 cup of water and 1/2 teaspoon salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates.
6. Remove the peas from pan, and set aside. Wipe pan dry with a paper towel.
7. Heat oil in pan over high heat.
8. Add cumin seeds, and saut 1 minute.
9. Add peas, cilantro, and next 8 ingredients; stir gently.
10. Add 2 cups water to pan. Cover and bake at 400 for 1 hour or until vegetables are tender.
11. Garnish with cilantro, if desired.