MIXED LENTIL WITH POTATO, FENUGREEK, AND CURD
Hello everyone. Welcome to my cooking corner again. Today I will share a simple, healthy, sumptuous recipe of Mixed Lentil With Potato, Fenugreek, and Curd. In this recipe I have used a combination of two lentils, split black gram and split pigeon pea, fenugreek leaves and beaten curd. It is a no-fuss recipe and is made in a jiffy. So let’s start with the making—
- Split black gram-100 gms
- Split Pigeon Pea Lentil-50 gms
- Fenugreek Leaves-50 gms
- Beaten Curd-1/2 cup
- Tomato Puree-2 tbsp
- Grated Ginger-Garlic-1/2 tsp each
- Turmeric Powder-1/2 tsp
- Red Chilly Powder-1/2 tsp
- Cumin Powder-1 tsp
- Garam Masala-1 tsp
- Salt-According to taste
For the tempering:-
- Cumin-1 tsp
- Asafoetida-A pinch
- Green Chillies-2
- Ghee or Butter-2 tbsp
Wash and cut the fenugreek finely. Chop the onion, green chilies. Grate the ginger-garlic. Beat the curd nicely. Wash, cut, blanch and shallow fry the potato in some oil and keep aside.
Take a pan. Add ghee. Fry the fenugreek crisp and keep aside. In the same pan, add the tempering ingredients. Next add chopped onion, grated ginger, and garlic and fry for a while. Add in the spices, turmeric powder, cumin powder,garam masala, red chilly powder, and salt and fry again. Now add the tomato puree and fry again.
Roast both the lentils and add them to the above pan. Now add in the fenugreek and water and pressure cook for five minutes.
Now open the cooker, mash the lentil a little and add some beaten curd, the fried potato and freshly chopped coriander in it.
Our Mixed Lentil With Potato, Fenugreek, And Curd is done. Serve it.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!