Alu Daal / Potato cooked in Lentil-Like Consistency by Nayana Afroz

There are many things that I learnt once my parents started their journey on the spiritual pathway. Their observances and fasts led me to discover new recipes. There are days (during some observance) when they are not allowed to have lentils. But my father needs some kind of soupy broth with his meals. Remedy? A lentil-like soupy broth without the lentils! Made of just potatoes. This recipe has onions and garlic — this version is for you and me. But when I cook the dish for a religious observance I keep onion and garlic out — I temper the oil with cumin seeds and coriander seeds, and then follow the rest of the recipe as is, for a purely vegetarian version of Alu Daal. 

This is a recipe shared by Nayana Afroz, who is a well known home chef.

 

 

Ingredients:

• Potatoes
• Salt
• Oil
• Chopped Onions
• Turmeric Powder
• Chilli Powder
• Cumin Powder
• Garlic Paste
• Sugar (optional)
• Green Chillies
• Cilantro/ Coriander leaves (chopped)

 

Method:

• Boil and mash potatoes with salt n keep aside.
• Heat oil, add chopped onions and fry.
• When soft, add turmeric-red chilli-cumin powders; and some garlic paste and mix well.
• Add the mashed potatoes. Cook for a while.
• Now add warm water to give it a runny consistency.
• Add a pinch of sugar ( optional).
• When the concoction comes to a boil, add split green chillies and plenty of chopped cilantro.
• When desired consistency of a thick lentil broth is attained, take it off fire.