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Millet With Yellow Split Peas
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A great side dish or a nourishing vegetarian entree.

Serves: 4

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Sephardic Parve Side Dish

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1/3 cup yellow split peas
1 cup whole hulled millet
1/2 tsp. olive oil
1/2 tsp. whole cumin seeds (substitute powder if necessary)
1 onion cut in half lengthwise and sliced into fine half rings
1 clove garlic, minced
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne pepper


  1. In the bottom of a dry sauce pan slowly stir millet until about 1/2 of the kernels are a light golden brown. Set aside millet.
  2. Soak peas in 2 cups water for 5 hours, drain
  3. Heat oil in sauce pan and add cumin. Immediately add onion and garlic and stir until onions slightly browned.
  4. Add remaining ingredients and saute for 2 additional minutes
  5. Add 2 cups water and bring to a boil. Simmer on low for 30 minutes.
  6. Pour 2 tbl. of very hot water over millet, stir quickly into sauce pan and cook for another 10 minutes.
  7. Turn off heat and let stand for 15 minutes before serving.

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