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Bangaladumpa (Potato) Upma Koora
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Spicy potato curry with a zesty kick from green and dried red chile peppers, fragrant curry leaves, ginger, and fresh cilantro, finished with a splash of lime juice.
Ingredients:
- 1 pound potatoes
- 2 tablespoons cooking oil
- 1 tablespoon skinned split black lentils (urad dal)
- 1 teaspoon split Bengal gram (chana dal)
- 1 teaspoon mustard seed
- 2 dried red chile peppers, broken into pieces
- 1 pinch asafoetida powder
- 1 cup chopped onion
- 3 green chile peppers, sliced into thin rings
- 1 sprig fresh curry leaves
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground red pepper
- 1 tablespoon minced fresh ginger root
- salt to taste
- 2 tablespoons fresh lime juice, or to taste
- 2 tablespoons chopped fresh cilantro
Instructions:
- In a large pot, cook the potatoes in salted water until tender. Drain and let them steam dry for a minute. Peel and roughly mash the potatoes into chunks. Set aside.
- In a skillet, heat oil and fry urad dal, chana dal, mustard seed, and dried red chile peppers until seeds start to splutter. Sprinkle in asafoetida powder. Next, stir in onion, green chile peppers, and curry leaves; cook until onion is lightly browned, around 3 minutes. Add potatoes, turmeric, red pepper, ginger, and salt; cook until potatoes are reheated, about 5 minutes. Remove from heat and mix in lime juice and cilantro before serving.