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Ingredientes
- In a skillet or kadhai heat 3 Tbs of vegetable oil
- When the oil is hot toss in:
- 1/4 tsp brown mustard seeds
- 1/4 tsp of cumin seeds
- 10 fenugreek seeds
- When the cumin and fenugreek seeds get dark and the mustard seeds start to pop, toss in:
- 1 medium sized onion finely chopped
- One 3/4 inch piece of fresh peeled ginger finely chopped
- Stir fry the onions and ginger for about 5 minutes
- Then add in:
- The dal
- The potatoes
- 1/2 tsp of salt
- A few turns of ground pepper
- 1/8 to 1/4 tsp of Kashmiri chili or cayenne
- 3 Tbs of tamarind puree or if you don't have it use 2 Tbs of lemon juice
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 263g | |
| Calories 170 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1177mg | 49% |
| Potassium 839mg | 24% |
| Total Carbs 37.87g | 10% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.55g | 4% |
| Protein 4.66g | 7% |
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