I love this simple curry. Really good! Give it a try.
This delicious curry is usually served for breakfast for India. Nowadays, it’s served for breakfast at my house almost weekly. It’s the perfect way to start the day! You’ve probably seen this curry on a few Indian restaurant menus so it’s pretty good any time of day really. It’s good served over rice but the more traditional way to serve it is with fresh homemade puris (see page xx). That’s how I serve them. You could cube the potatoes but I like to serve this one the way I was taught. Simply boil your potatoes and break them up by hand into the spicy sauce.
Brown the lentils and then temper the whole spices and curry leaves in the oil.
Add the onion, tomatoes, chillies and ground spices.
In go the potatoes.
Cover with water and then add a little gram flour to thicken.
Time to eat!
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- 3 tablespoons oil
- 2 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 curry leaves
- 1 pinch asafetida
- 1 large onion – finely chopped
- 1 x 2.5cm (1 inche) ginger – finely chopped
- 2 tomatoes - diced
- 2 to 3 green chilies
- ⅓ to ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 4 medium potatoes – boiled until soft and then peeled and broken into pieces
- 2 teaspoon gram flour
- 2 tablespoon chopped coriander leaves
- ½ teaspoon sugar or add as required salt as required
- Heat the oil in a large saucepan over medium high heat until visibly hot. Stir in the channa and urad lentils and fry until lightly browned. Add the mustard seeds. When they begin to pop, lower the temperature to medium and stir in the cumin seeds, curry leaves and asafetida and fry for a further 30 seconds before adding the chopped onion. Fry the onion for about five minutes until translucent and soft and then add the ginger, diced tomatoes and chillies. Add the turmeric powder and chilli powder and mix it all up.
- Now add the potatoes and stir in just enough water to cover. Simmer for about five minutes and the add the gram flour. Whisk it well so that there aren’t any lumps.
- To serve, season with salt to taste. Some people like this curry a little sweeter so you can add sugar to taste as well but I usually don’t. Garnish with the fresh coriander leaves and serve with rice or preferably puris.
One of my favorites, great recipes and very well explained. Thank you,
Thanks Dean! I love it too. And so easy to make. 🙂
Thanks,
Dan
dan does the channa dal and ural need to be soked in water before frying in the oil. just sorting out a few recipes, for a christmas curry night.
Hi Dave
No, just add and fry them in the oil. They will be a bit crunchy but the flavour of the toasted dhal is so good.
Thanks,
Dan