INDIAN SPLIT PEA AND VEGETABLE CAKE

[Guest guest]

1 cup boiling water

1/2 cup bulgur

1 cup yellow split peas, picked over, rinsed

and drained

2 tablespoons grated peeled gingerroot

3 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper

2 teaspoons vegetable oil

2 medium onions, sliced

4 cups sliced mushrooms

4 serrano chiles, seeded, deveined and sliced

(wear gloves to prevent irritation)

1/4 cup minced cilantro

1/4 cup orange juice

 

In a small bowl, combine the water and bulgur. Let stand, covered,

until soft, about 30 minutes. In a medium saucepan, combine the peas,

ginger, garlic, cumin, cardamom, cayenne and 2 cups water; bring to a

boil. Reduce the heat and simmer until the peas are tender, about 30

minutes; drain any excess water. Transfer to a blender or food

processor and pulse until fairly smooth. Preheat the oven to 400oF.

Spray a 9 " springform pan with nonstick cooking

spray. In a medium nonstick skillet, heat the oil. Add

theonions;cook,stirring as needed, until softened, about 5 minutes.

Add the mushrooms; cook, stirring as needed, until golden, about 10

minutes. Add the chiles; cook, stirring, 1 minute. Transfer the

mushroom mixture to a large bowl. Add the bulgur, pea mixture,

cilantro and orange juice; combine. Transfer to the pan. Bake until

firm, 45-50 minutes. Let stand 10 minutes before cutting into 6

wedges.

Makes 6 servings