Preparation / Directions:
1. Soak dal in water to cover 2 hours.
2. Boil unpeeled whole potatoes until just tender, about 1 hour. Peel when cool enough to handle, then dice.
3. Heat oil in large skillet over medium heat. Add mustard seeds and fry briefly until seeds pop, then add chiles, curry leaves and turmeric. Saute 1 minute. Add onion and fry until onion is translucent, about 5 minutes. Add drained dal and saute 2 minutes. Add potatoes, salt to taste and sugar. Mix well, cover and cook over medium-low heat 5 to 8 minutes. Garnish with cilantro.
Makes 12 (1/2-cup) servings. Each serving: 133 calories; 28 mg sodium; 0 cholesterol; 10 grams fat; 11 grams carbohydrates; 2 grams protein; 0.52 gram fiber.
Notes: "You can eat this potato mixture with naan ora flour tortilla instead of dosas. Smita Salgaonkar also puts bhaji between bread slices and warms them in her sandwich maker."
This is part of an Indian Dosa Brunch, as described in Barbara Hansen's "Grab Your Dosa While It's Hot", Los Angeles Times, September 30, 199