Ingredients

The following ingredients have 2 Servings
  • 2 potatoes (medium)
  • 3 tablespoons moong dal (petite yellow lentil)
  • ½ cup dill (finely chopped)
  • 3 large garlic cloves (finely chopped)
  • 2 whole dry red chilies
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • 1 teaspoon lemon juice
  • salt (to taste)
  • 2 teaspoons oil

Instruction

  • Soak 3 tablespoons of moong daal in water for 3-4 hours or overnight. After soaking the daal will be more than double in volume. Rinse and set aside.
  • Peel and chop potatoes into small cubes.
  • Remove the stem of the dill, wash and chop them finely. Set aside.
  • In a kadhai/wok heat 2 teaspoons of oil. Once hot add the fenugreek (methi) and cumin (jeera) seeds,
  • Once the seeds crackle add chopped garlic and whole dried red chillies. Cook till garlic becomes very light brown in color.
  • Now add the potatoes, dill leaves and soaked moong dal and give it a good stir.
  • Add turmeric, salt and mix till everything is well combined.
  • Lower the flame, cover the work and let it cook for around 10 minutes or till the potatoes and dal are tender.
  • Switch off the flame, add lemon juice and give it a final stir.
  • Serve hot with roti or parathas.