Ingredients
4
4 servings
- •1 pound potatoes
- •2 tablespoons cooking oil
- •1 tablespoon skinned split black lentils (urad dal)
- •1 teaspoon split Bengal gram (chana dal)
- •1 teaspoon mustard seed
- •2 dried red chile peppers, broken into pieces
- •1 pinch asafoetida powder
- •1 cup chopped onion
- •3 green chile peppers, sliced into thin rings
- •1 sprig fresh curry leaves
- •½ teaspoon ground turmeric
- •½ teaspoon ground red pepper
- •1 tablespoon minced fresh ginger root
- •salt to taste
- •2 tablespoons fresh lime juice, or to taste
- •2 tablespoons chopped fresh cilantro
Instructions
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
- Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.
Nutritional Facts
Per 4 servings
- Calories: 212
- Carbohydrate: 34g
- Fat: 8g
- Fiber: 3g
- Protein: 5g
- Sugar: 4g
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