Tangy Lentil Potatoes
Are you bored of eating lentils or potatoes? Well, I have an amazing recipe for you that is a perfect combination of roasted lentils and boiled potatoes, cooked in a tangy sauce and seasoned with Indian spices.
I am using split chickpeas (also known as chana dal) in this recipe. Split chickpeas are a great source of protein, fiber, vitamins and minerals. It is also a great substitute for meat in vegan/vegetarian diets.
This recipe is made with garlic, ginger, onions, tomatoes, potatoes, fresh cilantro and gets a tangy kick from the lime juice. It contains a yummy blend of Indian spices like garam masala/coriander powder, garlic powder, turmeric, cumin seeds, mustard seeds, coriander seeds.
Serve these Tangy Lentil Potatoes with your favourite bread, naan, chapati/roti or rice with a side of yogurt, lemon and pickled onions.
Tangy Lentil Potatoes
Ingredients
- ½ cup lentils split chickpeas
- 3 tbsp olive oil
- 6 potatoes boiled, peeled and chopped
- 1 tsp cumin seeds
- 1/3 tsp mustard seeds
- 1/3 tsp coriander seeds
- 3-4 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2 red onions diced
- 2 tomatoes diced
- ½ tsp coriander leaves chopped
- ½ lime juiced
- 1½ tsp salt
- ½ tsp black pepper ground
- 1 tsp garam masala/coriander powder
- ¼ tsp red chilli powder optional
- ¼ tsp garlic powder
- 1 tsp turmeric powder
Instructions
- Soak lentils in hot water for 15 mins
- Boil potatoes. Peel and roughly chop them into thick pieces.
- Heat olive oil in a pan. Add cumin seeds, mustard and coriander seeds. When they start to crackle, add rinsed lentils, ginger and garlic
- Turn the heat to medium low to avoid burning
- Roast lentils for about 5 minutes. Keep stirring continuously
- Add diced onions and cook for 7 to 8 minutes until golden brown
- Add diced tomatoes and cook for 3 minutes
- Add salt, black pepper, turmeric powder, red chilli powder (optional) and garlic powder
- Cook for about 10 minutes or until the gravy reaches a thick consistency
- Add garam masala and lime juice and mix well
- Cook for another 5 minutes on low flame
- Add boiled potatoes and give a gentle stir to avoid mashing the potatoes
- Add 1 cup of hot water, stir, cover with the lid and let it simmer for 5 minutes. This will allow the potatoes to absorb all the flavours from the spices
- Turn off the heat. Garnish with fresh cilantro
Notes
- The roasting of lentils in the oil will cook them completely, still leaving a crunch to them. This is great as lentils won’t get mushy and will compliment the soft potatoes.
- I boil the potatoes in the microwave. Add a thin layer of water in a microwave safe container. Wash the potatoes and prick them multiple times using a fork. Place them in the container and microwave them for 10 to 12 minutes, flipping them once, half way through. Check the potatoes by inserting a fork or toothpick into them. The potatoes should be soft and cooked from the inside.
- After adding the boiled potatoes, mix everything slowly and gently, to avoid mashing the potatoes.
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4 Comments
ravndr
will definitely give a go and let u know how it goes and thanks again for helping us all migrants.
Taranpreet
Yay! Thank you, I am very happy to help!
Gurdeep kaur
I lov
e this recipe and going to make this today for sure
Taranpreet
Share the pics with me on instagram