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Meatless Monday: Masala Dosa Series Part II – Potato with lentils, turmeric, and green chile

September 27, 2010

Today is a special day. Not only do I have the second part of the Masala Dosa series, but it’s also a Meatless Monday recipe!

Surely, after seeing/reading part one, you are now a master of the dosa batter so now, it’s time to move to the potato filling. This filling is great inside the dosa, but feel free to make this by itself, because it’s a fantastic side dish. If you are getting bored of baked potatoes, mashed potatoes, boiled potatoes, scalloped potatoes, and potato salad – then try this outπŸ™‚. These are extremely flavorful potatoes that have a myriad of textures because the lentils get crunchy while the potatoes remain light and fluffy. Great change of pace and an awesome way to spruce some life into your potatoes!

Potatoes with Lentils, Turmeric, and Green Chile (serves 4-6)

(recipe courtesy of Lata Surti, aka Mom)

5-6 Idaho potatoes

1/2 tsp. black mustard seeds

1/2 tsp. asafoetida powder

1-2 curry leaves

2-3 whole dried red chiles

2 T urad dhal

2 T chana dhal

1 red onion, sliced

2 small green chiles, chopped

1 T minced garlic

1 T minced ginger

1/2 T turmeric

Kosher salt

First, boil the potatoes with the skin on until they are fully cooked. Drain them and peel the skin. Cut the potato into chunks.

Second, heat some canola oil in a fry pan over medium heat. Put the mustard seeds, asafoetida powder, curry leaves, and red chiles into the oil and let the spices toast for a minute or two until it’s really fragrant. Then add the urad and chana dhal. Let cook for another minute. Add the red onion and coat it with all the spices. Cook the red onion until it is translucent, about 5-6 minutes. Then add the ginger, garlic, green chiles, and turmeric. Let cook for one minute and finally add the chopped potatoes. Toss everything to coat and season with salt.

The potatoes should be nicely coated by the spices, but should not be overly mashed. Serve warm.

*NOTE: If you are having trouble finding these ingredients (because they are not likely in the grocery store), go to one of the good Indian grocers in town and they will be more than happy to help. Here are the two that we frequent most often:

Apna Bazaar

3808 Nolensville Pike
Nashville, TN 37211-3402
(615) 333-0028

Patel Brothers

4043 Nolensville Pike # B
Nashville, TN 37211-4549
(615) 833-1555

Cheers,

Vivek

2 Comments leave one →
  1. September 27, 2010 5:45 PM

    The masala dosa is my favorite as well and it’d never really occurred to me that I could make the filling without the dosa (I just don’t have that energy!). I’m going to add this to my personal cookbook.

    • September 28, 2010 12:58 AM

      Awesome! Let me know what you think of the recipe once you make it.

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