Preparation:
Pick over and wash the dals.
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 chile, asafetida powder, and a few curry leaves.
When the mustard seeds splutter, add the finely chopped green chiles, ginger, onion and tomatoes (if used). Sauté 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. |
