This is the version with yellow split peas.
Frozen ginger, ready to grate.
This pot is waiting for the tomato paste and water.
Crushed small potatoes.
Spicy Moong Dal with Potatoes (Bangaladumpa Upma Koora)
Makes 2-3 servings
- 1-2 TB of grapeseed oil (or high heat, neutral tasting oil)
- 1 teaspoon of mustard seeds
- 2-3 small dried hot peppers, crushed (Pequin Red Chilis)
- 1/2 cup of moong dal (shelled split mung beans)
- 1 pinch of asafoetida
- 1 TB of grated fresh ginger (I keep my ginger frozen, it last longer)
- 1 larger white onion, peeled and finely diced
- 1 spring of fresh curry leaves
- 1/2 ts of ground tumeric
- salt to taste
- 1/2 cup of tomato paste
- 12 small waxy yellow baby potatoes
- 1 bunch cilantro
- 1 lime
- Heat the oil in a skillet. Fry the mustard seed, dried red chile peppers in the oil until the seeds begin to splutter.
- Sprinkle the asafoetida powder over the mixture. Add in the chopped onion and the curry leaves to the mixture and cook until the onion is lightly browned, about 3 minutes.
- Add the turmeric, ginger and salt, and stir.
- Add the mung beans/moong dal, 3 cups of water and the tomato paste. Stir well, until the tomato paste is well distributed. Bring to boil, reduce the heat, cover with a lid and cook for 30min, until the lentils are tender.
- While the curry is cooking, heat a pot with salted water, add the potatoes, bring to a boil, reduce heat and simmer for 15-18min.
- Drain the potatoes, distributed in bowl, and smash with a fork.
- Add some of the lentil mixture over the potatoes.
- Squish some fresh lime juice over the lentils, and sprinkle with chopped cilantro.