4.27.2014

Potatoes with Lentil Sauce

Potatoes with Lentil Sauce

Spicy, creamy potatoes. :)


Potatoes with Lentil Sauce

Adapted from 660 Curries by Raghavan Iyer

Ingredients:

1 cup red lentils
2 Tbsp neutral oil
1 onion, diced
1 fresh chile, minced or to taste
thumb-sized piece of ginger, grated
1 pound potatoes, peeled and cut into 1/2-inch dice
2 tsp salt
2 tsp ground cumin seeds
1 tsp ground turmeric
juice of 1 lime

Method:

Cook the lentils in 2 cups of water until tender, 10 to 12 minutes. Remove from the heat and set aside. In a skillet, heat the oil, add the onion, chile and ginger and stir-fry for 6 to 8 minutes until the onion browns. Add the potatoes and the dry spices and fry until fragrant. Add 1/2 cup of water and cook on medium heat until the potatoes are tender, 8 to 10 minutes. Meanwhile, purée the lentils with an immersion blender. Add the lentils to the skillet. Add the lime juice and serve.

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