Indian Split Pea Stew with Potatoes and Cauliflower
Saturday, April 30, 2016
I love yellow split pea soup--it has a beautiful golden base. I added color to this recipe by Ursula Escher in The Vegan Survival Guide by adding some chopped collards and diced tomatoes. The yellow splits cooked up more quickly in the Instant Pot--9 minutes for soaked, drained yellow splits, as opposed to 90 minutes stovetop, but the stew did require some babysitting while the cubed potatoes cooked, as split peas are notorious for sticking and burning. All's well that ends well, however, and this recipe is delicious!
I do not believe that this recipe is available on the Internet, but the cookbook is, or you could borrow it from your local library. It's one of my favorite recipes because it's so filling and delicious!