Marsala Potatoes (WFPBNOGF)*

Directions

Boil potatoes in covered pot with as little water as possible. Don't overcook them. Remove their skins and cut into cubes. Add mustard seed to another small pan and brown but do not burn on medium high heat w/1/2 to 1 tablespoon oil. Add finely chopped onion and green & red pepper and cook until soft. Stir in turmeric, coriander, and sea salt. Stir in potatoes and mix well to blend with spices. Cook for a few minutes. A couple of tablespoons of water may be necessary to keep potatoes from sticking. Mash potatoes or leave them in cubes. Stir in juice of 1 lemon and let stand covered until ready to serve.

Note that in the above picture, Dal is served in a circle in the middle of the marsala potatoes with fresh parsley circled around the Dal. Together, they make a wonderful combination!