Peppers And Potatoes
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Peppers And Potatoes
  Peppers  
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21920. Report a problem with this recipe.
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      Title: Peppers and potatoes
 Categories: Live
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 21920 (Apr 03, 2005)

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