Ingredients:

• 200 g – paasi paruppu (moong dal)
• 250 g -potatoes/ Sweet Potatoes
• 200 g -onions (preferably south Indian)
• Masala ingredients:
• 2 – 3 – Green chillies
• 3 – 4 – small Cloves of Garlic
• 1 tbsp – Poppy Seeds (khaskhas)
• 1/2 tbsp – ginger, mashed
• 2 pinches – Asafoetida (hing)
• Salt
• Haldi
• 1 stem – Curry leaves
• mustard seeds/ til oil for sauteeing
• Coriander leaves for garnishing

Method:

1. Soak poppy seeds in warm water for 10 minutes.
2. Fry moong dal in low heat.
3. Peel the skin of potatoes and cut each into 4 pieces.
4. Wash and steam them.
5. Grind in to a paste the garlic, ginger, poppy seeds and a very small portion of the onion.
6. Fry the remaining onions slightly in 1 tsp oil, along with the masala paste in a kadai.
7. Add the steamed dal and potatoes with haldi and salt.
8. Add green chillies (slit in half).
9. Keep on a low flame for 3-5 minutes.
10. Saute with mustard seeds toasted in oil and garnish with coriander leaf and asafoetida.
11. Serve as side dish for idli, rava dosa and steamed rice.

Recipe courtesy of Jyotsna Solanki