Bangaladumpa Pindi Miriyam ( Potato and Pepper Stew )

~ Aloo Gadda Pindimiriyam ~
Ingredients :

Boiled Potatoes : 2 medium sized
Toor Dal : 1 cup
Red Chilli Powder : 1/2 tsp
A big pinch of turmeric powder
Salt to taste

For Paste :

Coriander Seeds : 1 tsp
Chana Dal : 1 tsp
Rice : 1/2 tsp
Black Pepper : 1/2 tsp
Dried Red Chillies : 2
Grated Dry Coconut : 1 tsp
Tamarind : Gooseberry sized ball

For Seasoning :

Mustard Seeds : 1/2 tsp
Dried Red Chilli : 1
Curry Leaves : 1 stem
A pinch of hing
Oil

Method :

Put the cup of washed toor dal and two cups of water in a pressure cooker and cook for 3 whistles. Switch off the heat and wait until the pressure go off.

heat a teaspoon of oil in a pan. Add and fry the coriander seeds, chana dal, black pepper, rice and finally red chillies to light brown color. Turn off the heat and let it cool completely. Add the tamarind and coconut to it and grind into a smooth paste using little water. Keep it aside.

Put the paste mixture, salt, turmeric powder, red chilli powder and 2 to 3 cups water in a heavy bottomed pan and let it cook for ten minutes on medium flame. Now add the cooked toor dal, boiled and cubed potatoes. Let it cook for another 5 minutes and remove from the heat. Heat a teaspoon of oil in a pan for seasoning and add the mustard seeds. When the start to splutter add the curry leaves, hing and red chilli. Add this popu / tadka to the stew and mix well. Serve warm with steamed rice.

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