Potatoes with Moong Dal And Dill/Sholpa Diye Aloo Moong Niramish

INGREDIENTS:

5 small to medium potatoes
2 bay leaves
3 tablespoons moong soaked
½ cup dill finely chopped stems separate
2 whole dry red chilies
1 tsp panch puran
1/2 teaspoon turmeric
1 tsp lemon juice
salt to taste
2 tbsp oil
3 green chillies slit
2 tbsp ghee

For Temper:
This is optional but I like the fragrant aroma it imparts to the dish.

1 tbsp oil
1/2 tsp panch puran

METHOD:

Soak 3 tablespoons of moong daal in hot water for 3-4 hours or overnight. After soaking the dal will icrease in volume. Rinse and set aside.

Peel and chop potatoes into small cubes.

Remove the stem of the dill, wash and chop the dill finely, keep the stems separate. Set aside. I used frozen today but fresh is far better.

In a karahi/wok heat 2 teaspoons of oil. Once hot add dried chillies. Once the chillies darken a little then the ghee.

Temper the oil with bay and dried chillies

Next add the panch puran. Once the seeds crackle and darken releasing the aroma add the potatoes, soaked moong dal and give it a good stir.

Now add dill stems, the turmeric, salt, sugar, green chillies and mix till everything till its well combined.

Add chillies, turmeric, dill stems, sugar and salt.

Dry fry for about 4 to 5 minutes on low flame.

On the lower the flame, add half a cup of water, the dill leaves, cover and let it cook for around 10 minutes or till the potatoes and dal are tender.

When the water is fully absorbed you are ready to do the final step, the temper.

Temper:

Now take a small pan and add the oil. When hot add the panch puran. Let it crackle and release its aroma. Pour over the potatoes. Stir in switch off the flame.