The perfect filling for Indian crispy pancakes.


  • 3 tsp, picked over for stones urid dahl (skinned black lentils)
  • 3 tblsp sunflower oil
  • 2 thinly sliced onions, medium
  • 0.25 tsp (optional) asafoetida
  • 3 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 10-15 curry leaves (dried)
  • 2 red chillies (dried)
  • 3 tsp turmeric
  • 1 tsp salt
  • 30 g, finely grated ginger, fresh root
  • 600 g potatoes (peeled, diced and boiled, but still holding -roosters or maris piper )
  • 2 roughly diced tomatoes
  • small handful, roughly chopped fresh coriander
  • 0.5 juice of lime, fresh


  • Put the lentils into small bowl, cover with hot water and allow to soak for 5 minutes.
  • Take a frying pan, put onto a medium heat, add the oil, heat, then add the onions and gently fry.
  • When the onions are light brown and slightly soft add the spices and stir around for a minute or so.
  • Then, add the salt, ginger, potatoes, tomatoes and stir to thoroughly mix.
  • Take the pan off the heat, sprinkle with the coriander and stir….

Find recipes by keyword:

the afternoon show