This is the very traditional stuffing for South Indian dosas (savory pancakes). It may also be served as a vegetable with any meal. It goes particularly well with Indian breads.
SERVES 4–5 AND MAKES ENOUGH FILLING FOR 6 DOSAS
• 1¼ lbs. waxy potatoes, peeled and cut into ½ inch dice
• 2 tablespoons olive or peanut oil
• ½ teaspoon chana dal
• ½ teaspoon urad dal
• ½ teaspoon whole brown mustard seeds
• 6–7 fresh curry leaves, lightly crushed in your hand
• 1 medium onion (about 6 oz), peeled and cut into ⅓ inch dice
• 1 teaspoon peeled and finely chopped fresh ginger
• 1 fresh hot green chili, finely chopped
• 1¼ teaspoons salt
• ½ teaspoon ground turmeric
• 2 tablespoons chopped fresh cilantro
1. Boil the potatoes until tender, then drain, reserving about 1 cup of the cooking water in a jug. Crush the potatoes very coarsely.
2. Put the oil in a medium nonstick frying pan and set over medium heat. When hot, add the chana dal. Wait 15 seconds, then add the urad dal. As soon as the dals begin to take on any color, add the mustard seeds. Stir until the mustard seeds start to pop, then quickly add the curry leaves (take care, as these will splutter), followed a few seconds later by the onions, ginger, and green chilies. Stir for 3–4 minutes, and then add 5 tablespoons of the potato water. Cover and cook on low heat for about 3 minutes, or until the onions are soft.
3. Add the potatoes, salt, and turmeric. Stir and mix on low heat for 2–3 minutes. Add another 6 tablespoons of the potato water and stir for 2 more minutes. Finally, stir in the cilantro.
