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Potato Dill Stir Fry With Lentil
Potato Dill Indian style stir fry with Lentil (moong dal) - great way to include protein in your diet + also vegan!
Servings:
2
Author:
Manali Singh
Ingredients
2
potatoes
medium
3
tablespoons
moong dal
petite yellow lentil
½
cup
dill
finely chopped
3
large garlic cloves
finely chopped
2
whole dry red chilies
¼
teaspoon
fenugreek seeds
½
teaspoon
cumin seeds
¼
teaspoon
turmeric
1
teaspoon
lemon juice
salt
to taste
2
teaspoons
oil
Instructions
Soak 3 tablespoons of moong daal in water for 3-4 hours or overnight. After soaking the daal will be more than double in volume. Rinse and set aside.
Peel and chop potatoes into small cubes.
Remove the stem of the dill, wash and chop them finely. Set aside.
In a kadhai/wok heat 2 teaspoons of oil. Once hot add the fenugreek (methi) and cumin (jeera) seeds,
Once the seeds crackle add chopped garlic and whole dried red chillies. Cook till garlic becomes very light brown in color.
Now add the potatoes, dill leaves and soaked moong dal and give it a good stir.
Add turmeric, salt and mix till everything is well combined.
Lower the flame, cover the work and let it cook for around 10 minutes or till the potatoes and dal are tender.
Switch off the flame, add lemon juice and give it a final stir.
Serve hot with roti or parathas.
Nutrition
Calories:
257
kcal
|
Carbohydrates:
44
g
|
Protein:
11
g
|
Fat:
4
g
|
Sodium:
35
mg
|
Potassium:
1301
mg
|
Fiber:
11
g
|
Sugar:
2
g
|
Vitamin A:
1335
IU
|
Vitamin C:
102.1
mg
|
Calcium:
113
mg
|
Iron:
10.1
mg