Cooking the spices and chilies in oil heightens the flavors of this savory side.
Indian Split Peas with Vegetables
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 8
Ingredients
- 2 teaspoons vegetable oil
- 1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 2 jalapeño chilies, seeded and finely chopped
- 3 cups cauliflowerets (1 pound)
- 2 cups cooked yellow split peas
- 1/4 cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
- 2 cups frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/MakeWith_100x100_Progresso_Broth.jpg?sc_lang=en)
Make With
Progresso Broth
Instructions
-
Step1Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
-
Step2Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
-
Step3Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition
295
Calories
4 g
Total Fat
23 g
Protein
62 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 295
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 550 mg
- Potassium
- 1110 mg
- Total Carbohydrate
- 62 g
- Dietary Fiber
- 20 g
- Protein
- 23 g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 32%
- 32%
- Calcium
- 12%
- 12%
- Iron
- 28%
- 28%
Exchanges:
4 Starch;Tips from the Betty Crocker Kitchens
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