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
This is optional but I like the fragrant aroma it imparts to the dish.
1 tbsp oil
1/2 tsp panch puran
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.
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.
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.
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.
Add lemon juice and give it a final stir.
Serve hot with roti or parathas.
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