Potato masal is yet another breakfast dish in Tamil Nadu eaten along with puris and rotis. When I was working back in Chennai, my roomie used to make this dish which I relished a lot but never intended to learn. I recently read this recipe in a cookery site with colourful pictures and was tempted to cook. This is my first attempt to make potato masal and it was just as how my roomie used to prepare. Hope you people will enjoy!
Potato(large) - 3 (boiled and mashed)
Onion - 1 medium (chopped lengthwise)
Tomato - 1 (chopped)
Green chilli - 2
Ginger - 1/2 Tablespoon (chopped)
Garlic - 1/2 Tablespoon (chopped)
Curry leaves - 10
Turmeric powder - 1/4 Tablespoon
Oil - 1 Tablespoon
Urud dal - 1/2 Tablespoon
Channa dal - 1/2 Tablespoon
Asafoetida - a pinch
Sambar powder - 1/4 Tablespoon (optional)
Mustard seeds - 1/4 Tablespoon
Salt - to taste
Water - 1/2 cup
Fresh coriander leaves - to garnish
1. Heat oil in a pan, once its hot add mustard seeds followed by urud and channa dal. Sauté until they become golden yellow and add green chillies and curry leaves followed by ginger, garlic and asafoetida.
2. Cook until the raw smell goes off and then add onion. Once the onion is cooked add the tomatoes followed by the salt, turmeric powder and sambar powder. Cook until the tomatoes are mashed completely.
3. Now add the potatoes and blend well with the cooked items in the pan. Then add the water.
4. Once the mixture comes to a boil turn off the heat and garnish with coriander leaves.
Potato masal is ready to be served!