Today I am making Nepali Moong Roti and Potato Curry. This super yummy dish will be a hit and your friends and family are going to think you bought take out!
Prep Time | 30 minutes |
Cook Time | 20 minutes |
Servings |
people
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Ingredients
Roti
- 4 cups yellow moong dal soaked overnight then drained
- 1/4 teaspoon ginger paste or to taste
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon turmeric
- sunflower oil as needed
Potato curry
- 4 each potato medium size like Idaho
- 1/2 teaspoon Fresh minced Ginger
- 1 teaspoon fresh minced garlic
- 1/4 teaspoon chili paste or to taste
- 1/4 teaspoon turmeric
- 1 each mild to medium chili pepper diced small
- 1 each red onion diced medium
- 4 each roma tomatoes diced medium
- 2 tablespoons sunflower oil
- 1/2 teaspoon fenugreek seed
- 1/2 teaspoon dhania coriander seed
- 1/2 teaspoon jeera cumin seed
- 2 tablespoons fresh cilantro chopped plus to garnish
- 2 tablespoons green onion sliced plus to garnish
- 3-4 leaves curry diced plus some to garnish
- 2 tablespoons green onion sliced plus to garnish
- 3-4 leaves each curry diced plus some to garnish
Ingredients
Roti
Potato curry
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Instructions
Roti
- To make the roti put the drained moong beans in a food processor with the garlic, ginger, and sea salt. Grind until a paste, add water to help grind, and until it is like pancake batter.
- Heat up a tawa or other hot flat pan over med to med high heat. Once hot spread some sunflower oil to cover the pan and pour a large spoonful of the moong dal mixture and spread out to a 4-5 inch round. Cover and cook a few minutes, flip and finish. Repeat until batter is gone.
Potato Curry
- Put the potatoes in cold salted water and bring to a boil. Par-cook the potatoes (aprox 5 minutes boiling). Drain the water out of the potatoes and let cool.
- Heat up a saute pan to med-med high and put in the fenugreek seeds, coriander seeds, and cumin seeds. Move the pan around and toast for a minute or so or until you can smell the spices. Place in a spice grinder or mortar and pestle and grind to a fine powder.
- Peel the skin off the potatoes and dice medium dice. Save the skins for potato skins and cheese sauce.
- Heat up a cast iron skillet on medium high. Add the sunflower oil and heat up. Once the oil is hot add the red onion, diced peppers, garlic, ginger, red peeper chili paste, and half of the ground spices. Saute for a coupe minutes.
- When the onion is starting to become transparent add the potato, the rest of the spice blend, turmeric, and the tomatoes. Cover and let cook until the potatoes are cooked thoroughly.
- Add the cilantro, green onion, and curry leaves and stir and cook a couple minutes more.
- Plate and garnish with more cilantro, green onion and whole curry leaves.
Recipe Notes