Dal Shorba (Horsegram Soup) and Spicy Potatoes

My Valentines's gift came early, almost a week early to be exact. February is not one of my favorite months, it is the time of the year when everybody tends to fall sick. It was my turn over the weekend and my family took very good care of me. DH, DD and DD2 cooked up this wonderful soup and side of potatoes one night. DD found this recipe in Washington Post and recruited dad to make it. Recipes are as noted by DD in her recipe book.

Recipe Source: Washington Post

Ingredients
1. 1 cup of Horse gram cooked till tender
2. 1/2 onion thinly sliced
3. 1/2 inch ginger peeled and grated
4. 2 garlic cloved minced
5. 2 tomatoes chopped
6. 1 /4 tsp turmeric powder
7. 1 tsp chicken masala powder or curry powder
8. 10 mint leaves
9. 1/4 cup chopped coriander leaves
10. salt to taste
11. 2 cups water

Method:
1. In a pot heat oil, add the onion and saute till translucent
2. add the ginger, garlic and saute till soft
3. add the tomatoes and the powders and cook till tomatoes are soft
4. Add water and bring it to a boil.
5. add the cooked horsegram, mint and coriander leaves, reduce the heat and simmer till desired consistency is reached
6.Season with salt boil for a minute more.

Serve warm


Spicy Potatoes
Ingredients
1. Baby Potatoes - 6-8
2. 2 tsp sambhar powder
3. salt
4. oil

Method
1. Boil and peel the baby potatoes and cut in half
2. Heat a bit of oil in a pan when hot add in the potatoes, sambhar powder and salt
3. Saute till slightly browned



Method