Dine with Danika

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Potato fry recipe with toor dhaal

Simple yet tasty.

Cuisine: South Indian
Serve as: Dinner

♥♥Happiness comes in many forms and one of them is having plate / mouth full of

→ Mudda pappu (plain cooked toor dal)

→ Aloo vepudu (potato fry)

→ Vedi annam (hot rice)

→ Neyyi (ghee/ melted butter) .... Brings back so many childhood memories!!! Simple n easy lunch n delicious... Missing childhood n amma food..

      Timings
      Prep: 10 minutes
      Cook: 25 minutes
      Total: 35 minutes

      Quantity: Serves 2 peoples

      Ingredients

      Ingredients for Mudda Pappu

      • Yellow lenthils / Toor Dal  - 1 tea glass 
      • Water - 2 tea glass
      • Turmeric Powder - 1/2 teaspoon
      • Salt to taste

      Ingredients for Aloo Fry / Potato Fry:

      • 2 medium sized potatoes
      • 4 tbsp oil
      • ½ tsp red chilli powder
      • salt to taste

      Preparation method

      Pappu

      • In a pressure cooker add yellow lentils and water.
      • Do not add too much water. Only add the amount of water required to let the dal cook properly. Mudda pappu means daal which is not too liquid in consistency.
      • Boil it for 2 whistles. Once he pressure cooker is ready to open, add turmeric and salt and mix it, if it is hard add some water while mixing.
      • Mudda Pappu tastes very good with Ghee / Clarified butter.

      Potato Fry

      • Firstly, peel the potatoes and cut into small cubes
      • Soak the chopped potato pieces in cold water for 5 minutes to get rid of extra starch.
      • Further, heat pan and add oil, once the oil turns hot, add in the chopped potato into it.
      • Stir and spread the potatoes gently making sure to coat it with oil.
      • Fry for 2-3 minutes on medium flame without disturbing.
      • Further, stir occasionally for even cooking of potatoes.
      • Make sure to fry on medium flame else potatoes will not cook from inside and turn crispy.
      • Also note not to over mix as they turn to be soft and sticky.
      • Fry the potatoes till it turns golden brown in colour from all the sides.
      • Switch off the flame and sprinkle chilli powder and salt to taste.
      • Mix immediately making sure to coat evenly.