I promised a review from eating Dum Aloo and Lentils with Scallions, and here it is!  Click on the words to see the original recipes.

Both were DELICIOUS and absolutely passed the husband taste test!  :)  I altered them slightly to fit our needs, so I’ve retyped out the recipes below so you can see exactly how we ate them.

Dum Aloo:

• 4 medium-sized potatoes cut and sliced into smallish edible chunks
• 6-7 tbsp. cooking oil
• 1 1/2 cups finely chopped onion
• 1 tsp. ginger powder
• 2 tsp. ground cumin
• 4 tsp. ground coriander
• 1 tsp. turmeric
• 1 tsp. (or less if desired) of crushed red pepper flakes
• 1 tsp. garam masala
• 1 cup canned tomatoes with juice
• 2/3 cup plain yogurt
• 4 tsp. sea salt

Place cut potatoes into water and bring to a boil.  Boil for approximately 4 mins. until they are tender but nowhere close to falling apart.  They need to remain firm.  Meanwhile, in a frying pan add all of the spices, oil, and onion up to and including the garam masala.  Cook until onions are tender.  Drain potatoes and add to the frying pan.  Add tomatoes, yogurt and sea salt.  Bring to a strong simmer and cook until potatoes are cooked through and edible.  They should still be firm though.  Once this is done, the recipe is complete!

The original recipe asks you to fry the potato slices and then incorporate them into the oil/onion/spice mix.  I didn’t do this as I didn’t see the need to fry them.  It was still delicious and my husband agreed that frying would have been okay but definitely not necessary!

Lentils with Scallions:

• 1/2 cup lentils
• 1 cup water
• 1 tbsp. cooking oil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground mustard
• 1 cup green onions
• 1 clove minced garlic
• 1 tbsp. chopped onion
• 1 tbsp. cilantro or parsley
• 1 bay leaf
• 1 tsp. coriander powder
• 1 tsp. sea salt
• 1/2 tsp. garam masala
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne pepper

Cook the lentils in the cup of water in a small saucepan.  In a frying pan add the oil, spices and onions.  Saute until cooked.  When the lentils are cooked and the water is absorbed add to the frying pan.  Saute all together until flavours are blended and everything is mixed well.

I served both of these together with naan bread on the side!  The naan was great for eating the sauce of the dum aloo.  My husband heartily agreed that we should save these recipes and add them to our ever-growing Indian/Middle Eastern cuisine!  In fact, I’ll be sharing that cuisine with you in a post coming up.  Stay tuned!  These are some of our new favourites.

Both were tasty and tempting!