Bitsy's Kitchen. Indian Split Pea and Vegetable Cake

Indian Split Pea and Vegetable Cake
1 cup boiling water 1/2 cup bulgur 1 cup yellow split peas, picked over, rinsed and drained 2 Tbsp. grated peeled gingerroot 3 garlic cloves, minced 1/2 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. cayenne pepper	2 tsp. vegetable oil 2 medium onions, sliced 4 cups sliced mushrooms 4 serrano chiles, seeded, deveined and sliced (wear gloves to prevent irritation) 1/4 cup minced cilantro 1/4 cup orange juice

In a small bowl, combine the water and bulgur. Let stand, covered, until soft, about 30 minutes.

In a medium saucepan, combine the peas, ginger, garlic, cumin, cardamom, cayenne and 2 cups water; bring to a boil. Reduce the heat and simmer until the peas are tender, about 30 minutes; drain any excess water. Transfer to a blender or food processor and pulse until fairly smooth.

Preheat the oven to 400° F. Spray a 9" springform pan with nonstick cooking spray.

In a medium nonstick skillet, heat the oil. Add the onions; cook stirring as needed, until softened, about 5 minutes. Add the mushrooms; cook, stirring as needed, until golden, about 10 minutes. Add the chiles; cook, stirring, 1 minute.

Transfer the mushroom mixture to a large bowl. Add the bulgur, pea mixture, cilantro and orange juice; combine. Transfer to the pan. Bake until firm, 45-50 minutes. Let stand 10 minutes before cutting into 6 wedges.

Makes 6 servings

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk

PER SERVING: 206 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 57 mg Sodium, 37 g Total Carbohydrate, 12 g Dietary Fiber, 11 g Protein, 52 mg Calcium