Ingredients

• 1 tsp urid dal
• 2 tbsp vegetable oil
• pinch of asafoetida
• 1 tsp cumin seeds
• ½ tsp brown or black mustard seeds
• 8-10 curry leaves
• 3 medium dried red chillies
• stalks removed
• ½ tsp turmeric
• 1 medium Spanish onion
• finely sliced
• ¼ tsp salt
• 1 tsp root ginger
• peeled and finely grated
• 600g/1lb 5oz white or red potatoes
• peeled
• diced and boiled
• 1 medium tomato
• roughly chopped
• 20g/1oz coriander leaves
• finely chopped
• 2-3 chapatis or naan breads
• to serve

Directions

• Pick over the lentils and remove any small stones.
• Soak the lentils in a cup of hot water for five minutes.
• Heat the oil in the frying pan. Add the asafoetida
• then the cumin and mustard seeds. When they splutter
• add the curry leaves
• lentils
• red chillies
• turmeric and onion and mix. Fry over a medium heat for four minutes
• then add the salt
• ginger
• potatoes
• tomato
• and coriander leaves and mix well.
• Grill the chapatis or naan breads for a couple of minutes on each side.
• Place the potato mixture on top of the breads. Roll up and serve.