Jeera Aloo Cumin Potatoes with Dal

Ingredients

• 700 g waxy potatoes
• 200 g red split lentils
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp dried chilli flakes
• 3 clove garlic cloves
• 1 lemon
• 3 tbsp rapeseed oil
• 15 g fresh coriander

Method

1. 1

   Boil the potatoes whole in salted water for 20 minutes until just tender. Drain and leave to cool slightly, then cut into bite-sized chunks.

2. 2

   Meanwhile, cook the red lentils with the turmeric in 700 ml water for 15 minutes until soft. Season with salt.

3. 3

   Heat the oil in a large frying pan over a medium-high heat. Add the cumin seeds and sizzle for 30 seconds. Add the minced garlic and fry for 1 minute.

4. 4

   Add the potato chunks in a single layer and press down with a spatula. Fry for 5–6 minutes, turning occasionally, until golden and crispy on the outside.

5. 5

   Sprinkle over the chilli flakes and toss everything together. Squeeze over the lemon juice and season with salt.

6. 6

   Serve the crispy jeera aloo alongside the warm dal, scattered with fresh coriander.