Kerala Style Potato Stew (Ishtu) with Spiced Yellow Moong Dal Tadka
⏱️ 15m Prep🔥 35m Cook
Primary Dish
Kerala Style Potato Stew (Ishtu)
Ingredients
- • 300 g Potatoes, peeled and cubed
- • 200 ml Coconut milk (thin)
- • 100 ml Coconut milk (thick)
- • 1 tsp Mustard seeds
- • 2 Green chilies, slit
- • 1/2 tsp Ginger, julienned
- • 1 sprig Curry leaves
- • 1 tbsp Coconut oil
- • 1/2 tsp Salt
Cooking Steps
1
In a pressure cooker, add potatoes, water, salt, ginger, and green chilies. Pressure cook for 2 whistles.
2
Once pressure releases, open the lid and stir in the thin coconut milk.
3
Simmer for 5 minutes, then add the thick coconut milk and turn off the heat immediately.
4
In a small pan, heat coconut oil, temper with mustard seeds and curry leaves.
5
Pour the tempering over the stew and serve hot.
The Perfect Pairing
Spiced Yellow Moong Dal Tadka
Ingredients
- • 150 g Yellow moong dal
- • 400 ml Water
- • 1/2 tsp Turmeric powder
- • 1 tsp Cumin seeds
- • 2 cloves Garlic, minced
- • 1/2 tsp Red chili powder
- • 1 tbsp Ghee
Cooking Steps
1
Wash the dal and add it to the pressure cooker with water and turmeric.
2
Cook for 3 whistles until soft.
3
In a small pan, heat ghee, add cumin seeds and garlic, sauté until golden.
4
Stir in red chili powder and immediately pour the tempering over the cooked dal.