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Spicy Bangaladumpa (Potato) Upma Curry

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Indian
Spicy Bangaladumpa (Potato) Upma Curry
Ingredients
  • 1 pound potatoes
  • 2 tablespoons cooking oil
  • 1 tablespoon skinned split black lentils (urad dal)
  • 1 teaspoon split Bengal gram (chana dal)
  • 1 teaspoon mustard seed
  • 2 dried red chile peppers, broken into pieces
  • 1 pinch asafoetida powder
  • 1 cup chopped onion
  • 3 green chile peppers, sliced into thin rings
  • 1 sprig fresh curry leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • 1 tablespoon minced fresh ginger root
  • salt to taste
  • 2 tablespoons fresh lime juice, or to taste
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Begin by submerging the potatoes in a large container filled with salted water. Next, bring the mixture to a rolling boil and then gradually decrease the heat to a lower medium setting. Cover the container with a lid and let it simmer for approximately 20 minutes, or until the potatoes are tender. Remove from heat and allow the water to evaporate for a short while, leaving just enough moisture on the potatoes. Remove the skin from the cooked potatoes and break them down into a rough, chunky texture.
2
In a separate pan, heat the oil over medium heat. Add the urad dal, chana dal, mustard seeds, and dried red chile peppers to the pan and let them sizzle in the oil until they start popping. Sprinkle a pinch of asafoetida powder over the mixture, stirring it in thoroughly.
3
Add the diced onion, chopped green chile peppers, and curry leaves to the pan and stir them into the mixture. Continue cooking until the onion is lightly caramelized, taking about 3 minutes.
4
Add the cooked potatoes, turmeric powder, red pepper flakes, ginger paste, and salt to the pan. Stir everything together until the potatoes are heated through, taking about 5 minutes.
5
Finally, remove the pan from the heat and stir in a squeeze of fresh lime juice. Garnish with chopped cilantro before serving.