| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes |
| 2 |
|
Green Chiles; Finely Chopped |
|
|
Piece Of Ginger (1" Long), Scraped; Finely Chopped |
| 2 |
md |
Onions; Finely Chopped |
| 2 |
|
Tomatoes; Finely Chopped,(Opt) |
|
|
Salt; To Taste |
| 1/2 |
ts |
Ground Turmeric |
| 1 |
c |
Water |
| 1/2 |
c |
Green Peas; Boiled, (Opt) |
| 1 |
sm |
Bunch Of Coriander; Finely Chopped |
| 1 |
tb |
Oil |
| 1 |
ts |
Brown Mustard Seeds |
| 1 |
ts |
Cumin Seeds |
| 1 |
ts |
Black Gram Dal (Washed Urad Dal); Picked Over & Rinsed |
| 1 |
ts |
Bengal Gram Dal (Channa Dal); Picked Over & Rinsed |
| 1 |
|
Red Chili Pepper; Halved |
| 1/2 |
ts |
Asafoetida Powder |
|
|
A Few Curry Leaves |
INSTRUCTIONS
FOR TEMPERING
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.
Recipe By : Dakshin by Chandra Padmanabhan
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 13:25:58 -0800
From: sweber@ix.netcom.com (Sharon Raghavachary)
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”