Instructions: 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.

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