Bangaladumpa Upma Koora

Bangaladumpa Upma Koora

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

This recipe uses a unique, exotic spice called asafoetida, which is cultivated from the sap of a plant in the fennel and carrot family. Known for its powerful, pungent aroma when raw, this special spice mellows as it cooks, releasing notes of onion, garlic and even a slight hint of white truffle. In addition to its culinary popularity, asafoetida is used in homeopathic medicine.

Get Cooking
fresh
ingredients
Bangaladumpa Upma Koora
Title
  • 1 bunch Cilantro
  • 1 bunch Cilantro
  • 1 Lime
  • 1 Onion
  • 1 sprig Fresh Curry Leaves
  • 8 Small White Creamer Potatoes
  • 5 Dried Pequin Red Chilis
  • 1 tsp Ground Mustard
  • 1 tsp Asafoetida Powder
  • ½ cup Mong Dal
  • ½ cup Tomato Paste
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
step-by-step
instructions
Launch Tablet View
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and finely chop the ginger. Roughly chop the cilantro. Cut the lime into quarters. Peel and small dice the onion. Pick the curry leaves off of the stems.
Toast the curry leaves:
2 Toast the curry leaves:
In a medium pot, heat 2 teaspoons of olive oil over medium until hot. Add the curry leaves—you should hear them sputter and pop a little—and cook 30 seconds to 1 minute, or until slightly crispy and fragrant, stirring frequently.
Add the aromatics:
3 Add the aromatics:
Add the onion and ginger and season with a little salt and pepper. Cook 3 to 5 minutes, or until the onion and ginger are softened. Add the whole dried chilis, ground mustard, asafoetida powder and mong dal. Cook 1 to 2 minutes, or until thoroughly combined and fragrant, stirring frequently.
Add the tomato paste:
4 Add the tomato paste:
Stir in the tomato paste along with 3 cups of water. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer 25 to 30 minutes, or until the mong dal is tender, stirring occasionally. Season with salt and pepper to taste.
Cook the potatoes:
5 Cook the potatoes:
Once the small pot of water is boiling, add the potatoes. Cook for 15 to 18 minutes, or until the potatoes can be easily pierced with a fork. Drain thoroughly and return to the empty pot to keep warm while the mong dal finishes cooking.
Plate your dish:
6 Plate your dish:
Once the mong dal is tender, turn off the heat and remove the peppers. Stir in half the cilantro and the juice of 2 lime wedges. Divide the cooked potatoes between 2 dishes. Then using a fork or the back of a spoon, smash the potatoes, drizzle with olive oil and season with salt and pepper. Spoon the curry mixture on top and garnish with the remaining chopped cilantro and lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Bangaladumpa Upma Koora

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and finely chop the ginger. Roughly chop the cilantro. Cut the lime into quarters. Peel and small dice the onion. Pick the curry leaves off of the stems.
2 Toast the curry leaves:
In a medium pot, heat 2 teaspoons of olive oil over medium until hot. Add the curry leaves—you should hear them sputter and pop a little—and cook 30 seconds to 1 minute, or until slightly crispy and fragrant, stirring frequently.
Toast the curry leaves:
Add the aromatics:
3 Add the aromatics:
Add the onion and ginger and season with a little salt and pepper. Cook 3 to 5 minutes, or until the onion and ginger are softened. Add the whole dried chilis, ground mustard, asafoetida powder and mong dal. Cook 1 to 2 minutes, or until thoroughly combined and fragrant, stirring frequently.
4 Add the tomato paste:
Stir in the tomato paste along with 3 cups of water. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer 25 to 30 minutes, or until the mong dal is tender, stirring occasionally. Season with salt and pepper to taste.
Add the tomato paste:
Cook the potatoes:
5 Cook the potatoes:
Once the small pot of water is boiling, add the potatoes. Cook for 15 to 18 minutes, or until the potatoes can be easily pierced with a fork. Drain thoroughly and return to the empty pot to keep warm while the mong dal finishes cooking.
6 Plate your dish:
Once the mong dal is tender, turn off the heat and remove the peppers. Stir in half the cilantro and the juice of 2 lime wedges. Divide the cooked potatoes between 2 dishes. Then using a fork or the back of a spoon, smash the potatoes, drizzle with olive oil and season with salt and pepper. Spoon the curry mixture on top and garnish with the remaining chopped cilantro and lime wedges. Enjoy!
Plate your dish: