Salteado de patata y eneldo con lentejas

Ingredientes

• 2 potatoes (medium)
• 3 tablespoons moong dal (petite yellow lentil)
• 1/2 cup dill (finely chopped)
• 3 large garlic cloves (finely chopped)
• 2 whole dry red chilies
• 1/4 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1 teaspoon lemon juice
• salt (to taste)
• 2 teaspoons oil

Preparación

1. 1

   Soak 3 tablespoons of moong daal in water for 3-4 hours or overnight. After soaking the daal will be more than double in volume. Rinse and set aside.

2. 2

   Peel and chop potatoes into small cubes.

3. 3

   Remove the stem of the dill, wash and chop them finely. Set aside.

4. 4

   In a kadhai/wok heat 2 teaspoons of oil. Once hot add the fenugreek (methi) and cumin (jeera) seeds,

5. 5

   Once the seeds crackle add chopped garlic and whole dried red chillies. Cook till garlic becomes very light brown in color.

6. 6

   Now add the potatoes, dill leaves and soaked moong dal and give it a good stir.

7. 7

   Add turmeric, salt and mix till everything is well combined.

8. 8

   Lower the flame, cover the work and let it cook for around 10 minutes or till the potatoes and dal are tender.

9. 9

   Switch off the flame, add lemon juice and give it a final stir.

10. 10

    Serve hot with roti or parathas.