| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 2/3 | c | Red lentils |
| 4 | tb | Vegetable oil |
| 4 | md | Green bell peppers |
| 1 | ts | Cumin seeds |
| 2 | Onions, chopped | |
| 2 | Green chilies | |
| 1 | 1 inch piece ginger, grated | |
| 1 | tb | Ground coriander |
| 1 1/4 | c | Water |
| Salt & pepper | ||
| 2 | tb | Chopped cilantro |
INSTRUCTIONS
Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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