Recipe By : Dakshin by Chandra Padmanabhan
Serving Size : 4 Preparation Time :1:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Potatoes
2 Green Chiles -- Finely Chopped
Piece Of Ginger (1" Long), Scraped -- Finely
Chopped
2 Med Onions -- Finely Chopped
2 Tomatoes -- Finely Chopped,(Opt)
Salt -- To Taste
1/2 Tsp Ground Turmeric
1 C Water
1/2 C Green Peas -- Boiled, (Opt)
1 Sm Bunch Of Coriander -- Finely Chopped
----For Tempering-----
1 Tbsp Oil
1 Tsp Brown Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Black Gram Dal (Washed Urad Dal) -- Picked Over
& Rinsed
1 Tsp Bengal Gram Dal (Channa Dal) -- Picked Over &
Rinsed
1 Red Chili Pepper -- Halved
1/2 Tsp Asafoetida Powder
A Few Curry Leaves
Boil the potatoes in their jackets until cooked. Peel, mash and set
aside.
TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard
seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili,
asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the finely chopped green chilies,
ginger, onion and tomatoes (if used). Saute for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan
with a lid. Simmer for about 5 minutes, until the onions are well
cooked. Add the mashed potatoes and boiled peas (if used). Cook for
another 2 minutes, until thoroughly blended.
Garnish with finely chopped coriander leaves. Serve hot with Masala
Dosai or puris.
