POTATO AND GREEN PEA CURRY WITH LENTILS

INGREDIENTS FOR VEGETABLES:

4  1/2 cups water

1/2 teaspoon salt

2 teaspoons lemon juice

1 cup of green peas, (fresh or frozen)

2  1/2  tablespoons corn oil or canola oil

7 pieces fenugreek seed

1/4 teaspoon of ajwain seed

2 medium-sized potatoes, cut into medium-sized pieces

1/2 teaspoon red chili pepper

1/2  teaspoon crushed cumin seed

1/4 teaspoon ground turmeric

1/2 teaspoon garam masala (optional)

1/2 cup coriander leaves, washed and cut small

INGREDIENTS FOR  CURRY:

1 tablespoon moong dal (optional), soaked for 1 hour

2  tablespoons corn oil or canola oil

2 dry red chili peppers

10 pieces of fenugreek seed

1/4 teaspoon ajwain seed

3 cloves

3 one inch cinnamon sticks

1 medium-sized onion, cut into small pieces (optional)

1  medium-sized tomato, washed and cut

1/2 potatoes, boiled, peeled, and mashed

2 cups water

salt to taste

1 teaspoon red Kashmiri chili powder

1/4 teaspoon ground turmeric

1 teaspoon crushed cumin seeds

juice from 1/2 a fresh lemon

coriander leaves, washed and cut very small

 

METHOD FOR CURRY:

  1. Wash moong dal and take all water out. Grind dal and set to side.
  2. Put a pan on stove over medium-low heat. Heat the oil and then fry the red chili peppers, fenugreek seeds, ajwain seeds, cloves, and cinnamon sticks for 3 seconds. Add in the onions and cook until they are soft and golden. Put in the tomato and let cook until soft and almost mushy.
  3. Put the mashed potatoes in and mix in 2 cups of water as well as salt to taste. Cook for 2-3 minutes and if needed, add a little more water.  Add in the red chili powder, ground turmeric, crushed cumin, lemon juice, and tiny bit of coriander. Mix and then turn off the stove, cover the pan and let it sit for a little bit.

This is the finished curry/dal.

METHOD FOR VEGETABLES:

  1. Put 3 cups of water to boil, along with salt and lemon juice. When it’s boiled, put the peas in and cook for 1 minute. After 1 minute, take peas out and place in ice water for 2 minutes before straining.
  2. Put a pan on the stove over medium-low heat, pour the oil in, and let it get hot. Fry the fenugreek seeds and ajwain seeds for 2-3 seconds before adding the potatoes in with a little salt. Mix well, then add 1 cup of water and cook for 2-3 minutes. Put in the peas and mix. Cover the pan halfway and let cook for 4-5 minutes or until the potatoes and peas are tender.

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  1. Add in the red chili powder, crushed cumin, ground turmeric, garam masala, and a few cut coriander leaves. Mix well and add 1/2 cup of water and cook for 1 minute. Put in the curry and mix together. Let it cook for another 2-3 minutes (adjust the salt if need be). Turn the stove off, cover the pan, and let it sit for 3 minutes.

  2. Serve hot or with gluten free bread or naan.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.

 

 

 

 

 

 

 

 

 

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