Tamatar Pappu
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 cup yellow lentils
1/3 tsp. turmeric
1 tsp. canola oil
2 tsp. black mustard seeds
2 tsp. cumin
1 small onion, finely chopped
3 medium jalapenos, finely chopped
2 tsp. cayenne
4 large tomatoes, finely chopped
1/4 tsp. salt
2 tsp. lime juice
Instructions:
Place the lentils, 3/4 cup of water and turmeric in a saucepan. Bring the lentils to a boil over moderate heat, stirring occasionally. Reduce the heat to low, cover and simmer for 30 minutes.
Heat the oil in a skillet and add the mustard seeds. Cook for 10 seconds, then add the cumin and saute for 5 seconds. Add the onion and jalapenos and saute for 5 minutes. Add the cayenne and saute for 20 seconds, then add the tomatoes and 1/4 cup of water and cook for 3 minutes. Add the lentils and stir. Season with salt, reduce the heat to low, and simmer until the mixture becomes a dry puree. Add the lime juice and serve.
Recipe adapted from “Indian Light Cooking,” by Ruth Law.