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Millet with Yellow Split Peas

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Recipe

 

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

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

Amount Measure Ingredient Features
79 ml yellow split peas
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237 ml mullet fillets
hulled
*
2.5 ml olive oil
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2.5 ml cumin seeds
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1 each onions
halved
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1 clove garlic
minced
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2.5 ml turmeric
ground
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2.5 ml cumin
ground
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5 ml coriander
ground
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0.6 ml cayenne pepper
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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 Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 7512% 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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