Nepali Moong Roti and Potato Curry

Nepali Moong Roti and Potato Curry

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!



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Nepali Moong Roti and Potato Curry
Nepali Moong Roti and Potato Curry
Course dinner, Main Dish
Cuisine Indian, Nepali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Roti
Potato curry
Course dinner, Main Dish
Cuisine Indian, Nepali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Roti
Potato curry
Nepali Moong Roti and Potato Curry
Instructions
Roti
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. Peel the skin off the potatoes and dice medium dice. Save the skins for potato skins and cheese sauce.
  4. 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.
  5. 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.
  6. Add the cilantro, green onion, and curry leaves and stir and cook a couple minutes more.
  7. Plate and garnish with more cilantro, green onion and whole curry leaves.
Recipe Notes