Ingredients:

• 1 tablespoon olive oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ cup red onion, diced
• ½ teaspoon salt
• ¼ teaspoon turmeric, ground
• 2 cups Idaho^® Russet potatoes, peeled, boiled and diced
• ½ tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped

• 1 cup mung beans
• 5 cups water    
• 1 teaspoon salt
• ¼ teaspoon cumin, ground
• as needed olive oil

• 1 teaspoon olive oil
• 1 teaspoon garlic, chopped
• ½ pound heirloom tomatoes, diced
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon date syrup

Directions:

1. Place a skillet over medium heat. Add the oil, mustard seeds and cumin seeds.
2. Once the mustard and cumin crackle, add onion, salt and turmeric.
3. Sauté over low heat until the onions turn translucent.
4. Add potatoes and sauté for 5 to 7 minutes over medium heat.
5. Remove from heat and top with lime juice and cilantro. Adjust salt to taste.

1. Soak mung beans in the water for 2 to 4 hours.
2. Drain and blend mung beans, salt and cumin in a blender into a smooth paste.
3. Heat a flat griddle, scoop 1/4 cup batter onto it and spread to form a crepe.
4. Drizzle with olive oil and cook the crepe until light brown and crispy. Repeat with remaining batter.

1. Add oil to a warm skillet, followed by the garlic.
2. Sauté garlic and add tomatoes, sugar, salt and date syrup. Simmer until the tomatoes cook down.

1. Place 4 ounces potato stuffing on a crepe. Roll and serve hot with tomato relish on the side.