Instructions: Bring 3 cups water to a boil in covered saucepan over high heat. Rinse and pick clean lentils. When water begins to boil, stir in lentils, brown sugar and turmeric, reduce heat to medium, and cook, stirring occasionally, for 20 to 25 minutes, or until tender.

Heat oil in large skillet over medium heat. Add mustard seeds, chili and cumin seeds, and stir-fry for about 1 minute, letting seeds crackle. Stir in garlic and ginger and cook 1 minute more. Add potatoes and stir-fry for 10 minutes, or until potatoes brown.

Add 1/2 cup water blended with curry powder and stir thoroughly. Continue cooking and stirring over medium heat until water evaporates. Slowly add remaining 1/2 cup water a bit at a time, just until potatoes are tender.

When lentils are soft, stir them with peas and potatoes. Add salt to taste. Serve, garnishing each portion with yogurt and fresh coriander.

This recipe yields 6 servings.

Wine Suggestions: While a cool mango lassi or freshly brewed cuppa Darjeeling tea could accompany this curry, so could a fruity, earthy Chardonnay. Try MacRostie Carneros Chardonnay.

Description: "Using commercially packaged, pre-cut, blanched potatoes and split red lentils speeds up the cooking of this typical Indian curry."

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