Peppers and potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Potatoes, peeled and cut |
| Into 1-inch cubes | ||
| 3 | tablespoons | Vegetable oil |
| ½ | teaspoon | Mustard seeds |
| ¼ | teaspoon | Cumin seeds |
| 2 | tablespoons | Yellow split peas |
| 1 | small | Onion, chopped |
| 2 | Garlic cloves, minced | |
| ¼ | teaspoon | Red pepper flakes |
| 1 | teaspoon | Turmeric |
| ⅛ | teaspoon | Cayenne |
| 1½ | cup | Green bell pepper, 1/2-inch |
| Dice | ||
| ½ | cup | Water or vegetable stock |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Lime juice |
| 1 | tablespoon | Freshly chopped cilantro |
Directions
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
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