Recipe - Peppers And Potatoes

3 md Potatoes; peeled and cut
into 1inch cubes
3 tablespoon Vegetable oil
One half teaspoon Mustard seeds
One fourth teaspoon Cumin seeds
2 tablespoon Yellow split peas
1 small Onion; chopped
2 Garlic cloves; minced
One fourth teaspoon Red pepper flakes
1 teaspoon Turmeric
1/8 teaspoon Cayenne
1 One half cup Green bell pepper; 1/2inch
dice
One half cup Water or vegetable stock
1 teaspoon Salt
2 teaspoon Lime juice
1 tablespoon 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

Recipe by: Cooking Live Show #CL8989

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997