Radish Potato Curry with Masoor Dal Dumplings

Name: How to cook Radish Potato Curry with Masoor Dal Dumplings - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Radish Potato Curry with Masoor Dal Dumplings

#boxweek19 #radish Radish Potato Curry or Mulo Aloor Dalna is a traditional Bengali curry and very flavourful. Adding red lentil or masoor dal dumplings gives it a touch of authenticity. Radish is a root vegetable with a crispy texture and contains immense health benefits. It boosts our immunity and is rich in antioxidants and essential nutrients. Eat it raw, in salads or cook it, there are so many ways of preparing it. This recipe is cooked in mustard oil with a tempering of cumin seeds which adds a nice aroma to this curry. Serve this delicious Mulo Aloor Dalna or Radish Potato Curry with Masoor Dal Vada or Dumplings as a side dish with steamed rice or with any Indian flatbread.

Ingredient

Food ration :

3 servings

Cooking time :

35 minutes

medium white radish cubed

potatoes cubed

3 tbsp

masoor dal soaked

1 tsp

ginger paste

1/2 tsp

Turmeric powder

1/2 tsp

red chilli powder

1/2 tsp

coriander powder

1/2 tsp

cumin powder

1/4 th tsp

garam masala

2 tbsp

tomato puree

1/4 th tsp

cumin seeds

As per taste

salt and sugar

As needed

mustard oil

Cooking instructions

* Step 1

Soak masoor dal or red lentils overnight. Drain water and grind to a smooth paste. Add 1/4th tsp baking powder, salt, and a pinch of sugar to taste, finely chopped green chilies, and scraped coconut. Blend the batter till smooth. Heat oil and drop a tsp of batter to make small dumplings. Fry in low to medium flame till crispy.Set aside.

* Step 2

Pressure cook radish and potatoes up to 2 whistles. Release steam and open the lid. The vegetables should not lose their crunch. Strain water and reserve stock.Heat oil and fry the potatoes and radish. Remove excess oil. In 1 tbsp mustard oil, sprinkle cumin seeds. When they crackle, add the fried radish and potatoes. Add all the dry and wet paste, salt, and pinch of sugar to taste. Toss till masala coats vegetables.

* Step 3

Add the stock,1/2 cup more water and add few fried dumplings. Boil till gravy is more or less thick. Dumplings will soak moisture. Sprinkle shahi garam masala and garnish with chopped coriander and green chili. Serve hot with steamed rice or any Indian flatbread for lunch or dinner.