Mixed Lentil With Potato, Fenugreek, And Curd


Hello everyone. Welcome to my cooking corner again. Today I will share a simple, healthy, sumptuous recipe of Mixed Lentil With Potato, Fenugreek, and Curd. In this recipe I have used a combination of two lentils, split black gram and split pigeon pea, fenugreek leaves and beaten curd. It is a no-fuss recipe and is made in a jiffy. So let’s start with the making—


  1. Split black gram-100 gms
  2. Split Pigeon Pea Lentil-50 gms
  3. Potato-1
  4. Fenugreek Leaves-50 gms
  5. Beaten Curd-1/2 cup
  6. Tomato Puree-2 tbsp
  7. Onion-1
  8. Grated Ginger-Garlic-1/2 tsp each
  9. Turmeric Powder-1/2 tsp
  10. Red Chilly Powder-1/2 tsp
  11. Cumin Powder-1 tsp
  12. Garam Masala-1 tsp
  13. Salt-According to taste

For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Green Chillies-2
  4. Ghee or Butter-2 tbsp


Step 1

Wash and cut the fenugreek finely. Chop the onion, green chilies. Grate the ginger-garlic. Beat the curd nicely. Wash, cut, blanch and shallow fry the potato in some oil and keep aside.

Step 2

Take a pan. Add ghee. Fry the fenugreek crisp and keep aside. In the same pan, add the tempering ingredients. Next add chopped onion, grated ginger, and garlic and fry for a while. Add in the spices, turmeric powder, cumin powder,garam masala, red chilly powder, and salt and fry again. Now add the tomato puree and fry again.

Step 3

Roast both the lentils and add them to the above pan. Now add in the fenugreek and water and pressure cook for five minutes.

Step 4

20191122_135852.jpgNow open the cooker, mash the lentil a little and add some beaten curd, the fried potato and freshly chopped coriander in it.

Our Mixed Lentil With Potato, Fenugreek, And Curd is done. Serve it.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!




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Abha's Recipes

Hi! I am Abha Jha and I welcome you all heartily to my blog. Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

5 thoughts on “Mixed Lentil With Potato, Fenugreek, And Curd”

  1. Abha, my in-laws cook once cooked this in my kitchen. Before that I had never seen lentil cooked with potatoes.This dish was very tasty. Addition of curd was not there but i guess it would enhance the taste!


    1. I am glad that you liked my recipe. But if you make this recipe, try to use some fresh fenugreek leaves only. I use dry fenugreek seeds for tempering. Alternatively you can use spinach or mustard or amaranth greens but not seeds. Have a great week. Take care.


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