| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Potatoes; peeled and cut into 1-inch cubes |
| 3 |
tb |
Vegetable oil |
| 1/2 |
ts |
Mustard seeds |
| 1/4 |
ts |
Cumin seeds |
| 2 |
tb |
Yellow split peas |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
ts |
Turmeric |
| 1/8 |
ts |
Cayenne |
| 1 1/2 |
c |
Green bell pepper; 1/2-inch dice |
| 1/2 |
c |
Water or vegetable stock |
| 1 |
ts |
Salt |
| 2 |
ts |
Lime juice |
| 1 |
tb |
Freshly chopped cilantro |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a roasting pan, heat 2 tablespoons oil.
Add the prepared potatoes and stir to coat. Season with salt and pepper and
roast until crisp and golden on the outside and tender, about 45 minutes.
In a large non stick saute pan heat the oil. Over medium high heat, toast,
covered, the mustard seeds, cumin seeds and yellow split peas until the
mustard seeds begin to pop. Remove the lid and add the onion, garlic and
red pepper flakes. Cook until the onion is soft.
Add the turmeric, cayenne, and bell pepper. Stir for 1 minute and add water
or stock and salt. Simmer until the pepper is tender. Add the potatoes, and
cook until the liquid is evaporated. Stir in the lime juice and cilantro
and taste for seasoning.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8989
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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