Bangaladumpa (Potato) Upma Koora

Bangaladumpa (Potato) Upma Koora - World Cuisine

Are you looking for a hearty breakfast recipe that will make your mornings feel like a vacation in the Caribbean? If so, this Bangaladumpa (potato) Upma Koora recipe is perfect for any mom with a busy morning. This dish only takes ten minutes to prepare and all of the ingredients are easy to find at your local grocery store or Indian market. The best part about this dish is that it’s gluten-free!

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings


1 sprig fresh curry leaves

1 teaspoon split Bengal gram (chana dal)

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice, or to taste

2 tablespoons cooking oil

1 pound potatoes

1 cup chopped onion

1 teaspoon mustard seed

½ teaspoon ground red pepper

2 dried red chile peppers, broken into pieces

1 tablespoon skinned split black lentils (urad dal)

salt to taste

3 green chile peppers, sliced into thin rings

1 pinch asafoetida powder

1 tablespoon minced fresh ginger root

½ teaspoon ground turmeric


Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.

Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

Nutrition Facts:

Per Serving: 212 calories; protein 4.7g; carbohydrates 33.8g; fat 7.5g; sodium 13.5mg.

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