Ingredients
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2 -3 green chilies, chopped (adjust to taste)
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1 inch gingerroot, peeled and grated
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1/2-1 cup frozen peas or 1/2-1 cup fresh shelled peas
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1/2 teaspoon turmeric powder
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salt
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1 bunch coriander leaves, chopped
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1/2-1 cup water
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1 tablespoon oil
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1 teaspoon mustard seeds
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1 pinch asafoetida powder
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1 teaspoon black gram dal (urad or urd or urid)
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1 -2 dried red chili, broken up
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200 g onions, peeled and sliced thinly
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1/2 kg potato
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1 teaspoon bengal gram dal or 1 teaspoon channa dal
Instructions
- Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may ‘splode. ;)
- Allow to cool, peel and break roughly into small pieces. Keep aside.
- Tempering & making the filling:
- Heat oil in a wok.
- Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
- When dals begin to turn brown, add curry leaves and broken red chillies and stir.
- Add onions, green chillies, ginger and fry for a couple of minutes.
- Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
- Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
- Add coriander leaves and mix.
- Serve alongside a Dosa or use as a filling for the dosa.