Bangaladumpa (Potato) Upma Koora

Published on June 8, 2018

• 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

• ½ teaspoon ground turmeric

• ½ 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

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.

2. Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

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Nutrition Facts (per serving)

212Calories8g Fat34g Carbs5g Protein

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Nutrition FactsServings Per Recipe4Calories212% Daily Value *Total Fat8g10%Saturated Fat1g6%Sodium14mg1%Total Carbohydrate34g12%Dietary Fiber3g12%Total Sugars4gProtein5gVitamin C103mg513%Calcium48mg4%Iron2mg9%Potassium650mg14%

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