1 tablespoon canola oil 1 teaspoon brown mustard seeds 3/4 teaspoon salt 3/4 teaspoon crushed red pepper 1/2 teaspoon turmeric 1/2 teaspoon dry mustard 2 garlic cloves, minced 1 pound green beans, trimmed 1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups) 1/4 cup water 2 teaspoons fresh lemon juice 1/2 teaspoon grated lemon rind (optional)
Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.