Potato Dill Stir Fry With Lentil

2 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 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

Method

1. 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.
2. Peel and chop potatoes into small cubes.
3. Remove the stem of the dill, wash and chop them finely. Set aside.
4. In a kadhai/wok heat 2 teaspoons of oil. Once hot add the fenugreek (methi) and cumin (jeera) seeds,
5. Once the seeds crackle add chopped garlic and whole dried red chillies. Cook till garlic becomes very light brown in color.
6. Now add the potatoes, dill leaves and soaked moong dal and give it a good stir.
7. Add turmeric, salt and mix till everything is well combined.
8. Lower the flame, cover the work and let it cook for around 10 minutes or till the potatoes and dal are tender.
9. Switch off the flame, add lemon juice and give it a final stir.
10. Serve hot with roti or parathas.