Jul 28, 2014, Updated Jan 02, 2018 Sometimes I get bored of cooking the usual veggies and one of the main reasons for that is that we do not get a lot of variety when it comes to buying vegetables here. Yes you do get all the so called “Indian veggies” at the Indian store but we usually buy the organic ones and those at Indian stores are not organic plus they never look fresh to me. Anyway so every now and then I try to mix and match the available vegetables and come up with a different recipe so that we don’t get bored of eating the same stuff over and over again. Today’s recipe combines potatoes, dill and moong dal (petite yellow lentil). In hindi Dal = Lentil. There are 3 types of green gram or moong dal that we eat in India – one is whole green gram which is green in color (moong sabut), the split unhulled moong dal which has a brownish skin (moong chilka) and finally moong dhuli or commonly known as moong dal which is what is used in this recipe. This one is yellow in color and the lentil is tiny compared to pigeon pea lentil (arhar/tuvar dal). Lentils are a good source of protein so this recipe is a good way to add some protein to your diet. Moong dal cooks quickly compared to tuvar or chana dal hence you just need to soak it for few hours and it can then be added straightaway to the recipe.
Method
Soak 3 tablespoons of moong dal in enough water for 3-4 hours or overnight. The dal will more than double in volume. Rinse and set aside.
Clean and remove dill from their stem. Chop them finely and set aside Heat oil in a kadhai/wok. Once hot add the methi (fenugreek) and cumin seeds. Once the seeds crackle add the chopped garlic and whole dried red chillies. When the garlic starts turning light brown add cubed potatoes and give it a good mix. Add turmeric and salt and mix so that all potatoes cubes are coated well with turmeric. At this point you can add other spices of your choice. Dill leaves have a strong aroma and so I do not like adding too many spices in this stir fry. In fact all I added was turmeric and salt! Add the chopped dill leaves and soaked moong daal and give a good mix. Cover and cook on medium flame till potatoes are soft and cooked and dal is tender. Add in the lemon juice and give a final stir. Switch off the flame and serve hot with roti or paratha.
Adding lemon juice is optional, I like the tangy flavor it imparts to the stir fry.
You can add onions/tomatoes in the recipe, I made it very simple with minimal spices and no onion or tomatoes.
title: “Potato Dill Stir Fry With Lentil " ShowToc: true date: “2024-09-24” author: “Neil Koziol”
Jul 28, 2014, Updated Jan 02, 2018 Sometimes I get bored of cooking the usual veggies and one of the main reasons for that is that we do not get a lot of variety when it comes to buying vegetables here. Yes you do get all the so called “Indian veggies” at the Indian store but we usually buy the organic ones and those at Indian stores are not organic plus they never look fresh to me. Anyway so every now and then I try to mix and match the available vegetables and come up with a different recipe so that we don’t get bored of eating the same stuff over and over again. Today’s recipe combines potatoes, dill and moong dal (petite yellow lentil). In hindi Dal = Lentil. There are 3 types of green gram or moong dal that we eat in India – one is whole green gram which is green in color (moong sabut), the split unhulled moong dal which has a brownish skin (moong chilka) and finally moong dhuli or commonly known as moong dal which is what is used in this recipe. This one is yellow in color and the lentil is tiny compared to pigeon pea lentil (arhar/tuvar dal). Lentils are a good source of protein so this recipe is a good way to add some protein to your diet. Moong dal cooks quickly compared to tuvar or chana dal hence you just need to soak it for few hours and it can then be added straightaway to the recipe.
Method
Soak 3 tablespoons of moong dal in enough water for 3-4 hours or overnight. The dal will more than double in volume. Rinse and set aside.
Clean and remove dill from their stem. Chop them finely and set aside Heat oil in a kadhai/wok. Once hot add the methi (fenugreek) and cumin seeds. Once the seeds crackle add the chopped garlic and whole dried red chillies. When the garlic starts turning light brown add cubed potatoes and give it a good mix. Add turmeric and salt and mix so that all potatoes cubes are coated well with turmeric. At this point you can add other spices of your choice. Dill leaves have a strong aroma and so I do not like adding too many spices in this stir fry. In fact all I added was turmeric and salt! Add the chopped dill leaves and soaked moong daal and give a good mix. Cover and cook on medium flame till potatoes are soft and cooked and dal is tender. Add in the lemon juice and give a final stir. Switch off the flame and serve hot with roti or paratha.
Adding lemon juice is optional, I like the tangy flavor it imparts to the stir fry.
You can add onions/tomatoes in the recipe, I made it very simple with minimal spices and no onion or tomatoes.
