This recipe is from Tamil Nadu, in the south-eastern part of India, and is adapted from a recipe by Pushpesh Pant " The India Cookbook"
Ingredients:
2 large potatoes, diced small
2 tsps turmeric
1 tsp salt
2 tbsps chana dal or split peas
4-5 green chile peppers
1 tbsp ginger paste (or a 2 inch piece of ginger, grated)
1 tsp mustard seeds
1 tsp fenugreek seeds
A handful of coriander, leaves and stalks
3-4 tbsps freshly grated coconut, or dessicated coconut rehydrated with hot water
Full fat yoghurt
Salt
Method:
Ingredients:
2 large potatoes, diced small
2 tsps turmeric
1 tsp salt
2 tbsps chana dal or split peas
4-5 green chile peppers
1 tbsp ginger paste (or a 2 inch piece of ginger, grated)
1 tsp mustard seeds
1 tsp fenugreek seeds
A handful of coriander, leaves and stalks
3-4 tbsps freshly grated coconut, or dessicated coconut rehydrated with hot water
Full fat yoghurt
Salt
Method:
- In a medium pot, heat some water to boiling. Add the turmeric and salt, then the potatoes. Cook for 8-10 minutes until just tender, then drain and set aside.
- Soak the chana dal / split peas in water for about 30 minutes. Drain and set aside.
- In a frying pan, dry fry (ie. no oil) the mustard and fenugreek seeds until they begin to pop.
- Put the dal, the spices, chiles, ginger, coriander and coconut into a blender, add a scant tsp of salt and grind to a paste. Add a little water if necessary.
- Put the paste into the pot, along with the cooked potatoes, and bring to a gentle simmer, stirring to mix.
- Add enough yoghurt ( around 200 mls) to the sauce and heat through. Add the yoghurt little by little and stir well, to avoid curdling.
- Serve with rice or Indian bread, like a chapatti or paratha.
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