Ingredients

2 Tbsp vegetable oil
4 medium potatoes, cubed and boiled
2 medium onions, diced thin
1 tsp split yellow lentils, soaked in hot water for 20 mins and dried (optional)
1 inch of ginger, peeled and grated
1 green chili, halved (optional)
¼ cup coriander leaves, chopped
½ tsp mustard seed
8 curry leaves
¼ tsp turmeric powder
¼ tsp chili powder (optional)
2 Tbsp water
salt, to taste

Method

In a wide pan, heat oil and add mustard seeds, allowing them to sputter. Add curry leaves and lentils. Stir for 2 minutes, allowing lentils to brown slightly. Then add onions, chilis and ginger paste, cooking until onions are golden brown and reduced.

Add turmeric and stir, before adding water to bring mixture together. Add boiled potatoes, and then mix well to ensure potatoes and spice base have incorporated.

Simmer gently for 5 minutes until potatoes break down slightly. Salt to taste and top with coriander leaves before serving with dosa, chapati or paratha.