# of servings: 4 | |
Preparation Time: 10 mins | Cook Time: 30 mins |
This kid-friendly delicacy is versatile and popular at the same time. Conventionally used in masala dosa, it pairs well with a variety of other dishes too! Made in a couple different textures (both explained in the recipe), it can be served with chapati, poori or rice, especially lemon rice or yogurt rice.
Ingredients:
- Potatoes - 10-12 medium
- Onions - 2 medium
- Garlic - 6 pods
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Urad daal - 1 tsp
- Channa daal - 1 tsp
- Green chili paste - 1 tsp
- Turmeric - 0.5 tsp
- Water - 1 cup (optional)
- Lemon - 0.5
- Salt
- Coriander leaves - 1 fistful
Method:
- Place a trivet in a pressure cooker and add 1 cup of water
- Set the washed potatoes (along with skin) on the trivet and cook ('Pressure' mode in IP for 6 mins)
- Chop the onions, garlic and coriander leaves
- Zest the lemons and squeeze the juice
- In a tbsp of oil, season mustard seeds, cumin seeds, urad daal, and channa daal ('Saute' mode in IP)
- Add garlic and saute
- Add the onions and saute till they turn translucent
- Add the green chili paste, turmeric, and salt
- Roughly crumble the potatoes (along with the skin) and add them to the vessel
- Mix well and add a cup of water (if using). (Skip this step for a drier dish)
- Mix well till it starts steaming
- Turn off heat and toss well
- Add lemon zest, juice, and chopped coriander leaves
- Serve hot with dosa, rice, roti, or chapati. (This is especially good in Masala Dosa or along with Lemon rice or Yogurt rice!)
Tips and Tricks:
- Leaving the potato skins in the dish will help alleviate the bloating and gassy feeling. Optionally, they can be peeled before crumbling, if preferred
- Adding the cup of water at the end gives the dish a slight gravy kind of texture. Some prefer the drier version, especially to use in Masala Dosa
- It is better to add lemon zest, juice, and coriander leaves after turning off the heat as it keeps their flavor and color better
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