South Indian Poori Kilangu/Potato curry Recipe Video
Ingredients
| Potato | 3 Large | |
| Black lentil | 1 Teaspoon | |
| Onion | 1 Large, sliced | |
| Green chilies | 7 Small, sliced vertically | |
| Chana dal | 1 Tablespoon | |
| Ginger | 1 Teaspoon, minced | |
| Garlic | 3 Clove (15 gm), minced | |
| Olive oil | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Fennel seeds | 1 Teaspoon | |
| Curry leaves | 7 Gram | |
| Turmeric powder | 1⁄2 Teaspoon | |
| Red chili powder | 2 Pinch | |
| Hing | 1 Pinch | |
| Tomato | 1 Large, crushed | |
| Water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 194 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 0.47 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 17.8 mg0.7%
Total Carbohydrates 39 g12.9%
Dietary Fiber 6.2 g24.7%
Sugars 4.8 g
Protein 6 g11.1%
Vitamin A 7.2% Vitamin C 87.8%
Calcium 6.7% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
1. Soak the chana dal in hot water for 10 minutes, drain and set aside.
2. Microwave the potatoes in the oven for 5 minutes.
MAKING
3. In a pan, heat olive oil and add urad dal, mustard seeds, cumin seeds,fennel seeds and the soaked chana dal. Stir fry for a few minutes.
4. Add in the green chilies, ginger, garlic and saute it for 2 minutes.
5. Stir in the curry leaves, turmeric powder, onions and stir thoroughly for 2 minutes.
6. Add in the red chili powder, hing and cook for 3 minutes.
7. Stir in the tomato, leftover chana dal water and stir well.
8. On a chopping board, chop the potatoes into cubes (mash 30% percent of the potatoes) and add it into the pan and continue stirring.
9. Add water gradually, until all potatoes are mashed and combined. Let this simmer at medium heat for 15 minutes.
SERVING
10. Garnish the potato curry with chopped cilantro and serve it with poori or dosa.
Chef
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