| 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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