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Millet with Yellow Split Peas

 

105

Yield

4

servings

Prep

25

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

Ingredients

cup yellow split peas
1 cup mullet fillets
hulled
*
½ teaspoon olive oil
½ teaspoon cumin seeds
1 each onions
halved
1 clove garlic
minced
½ teaspoon turmeric
ground
½ teaspoon cumin
ground
1 teaspoon coriander
ground
teaspoon cayenne pepper
*

Directions

Roast millet. In the bottom of a dry sauce pan slowly stir millet until about ½ of the kernals are a light golden brown.

Remove millet.

Soak peas in 2c water for 5 hours, drain.

Smear oil on pan, wipe off excess, heat oil for sautéing.

When oil is ready put in the cumin, 5 secs later insert onion and garlic.

Stir until onions slightly brown.

Put in rest of ingredients.

Sauté for 2 min.

Insert 2 cup water, bring to a boil, lower to low and cook for 30 min.

Have some hot water ready.

Put 2 tablespoons of hot water over millet, stir quickly and cook for another 10 min.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 7512% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 20%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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