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Pureed Vegetables

ethnic, side dishes, vegetables

1/2 cup yellow split peas
3 tablespoon oil
1 1/4 lb spinach, washed
1 large potato, peeled & diced
1 medium onion, coarsely chopped
4 medium tomatoes, chopped
5 each fresh green chiles
1 teaspoon salt

Wash split peas well & leave to soak for 1 hour. Drain. Heat oil in a large pot over medium-high heat. When hot, put in all the ingredients plus 3 cups water. Bring to a boil, cover, reduce heat & cook 1 hour. Remove lid, raise heat to high & boil rapidly for 20 minutes. Pour the resultant stew-like dish into a blender & blend till smooth. Madhur Jaffrey, "A Taste of India"

Yield: 6 servings

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