Beans/Potato Curry
A delicious curry dish made with green lentils and mixed vegetables.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
lentils, green
(urad dal) |
|
| 3 | cups |
vegetables
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
turmeric
pinch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
mustard seeds
|
|
| 5 | ml |
lentils, green
(urad dal) |
|
| 7.1E+2 | ml |
vegetables
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
turmeric
pinch |
*
|
Directions
Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.
