Potato masal and tiffin sambar

Potato Masal

Ingredients:

Large potatoes - 3 (cut into cubes, cooked and refrigerated for at least 3 hours)

Large onions - 3 (cut into thin long strips)

Green/Red Thai chillies - 4 (slit lengthwise)

Ginger - 1 inch piece (grated)

Coconut oil - 3 Tbs

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Channa dhal - 1 Tbs

Gluten free asafoetida - a generous pinch

Sambar powder - 1 tsp

Turmeric powder - 1 tsp

Chopped cilantro - 1 Tbs

Curry leaves for garnish

Salt to taste

Method:

Place kadai or a heavy pot on medium heat. Add 3 Tbs of oil.

Add mustard seeds and let splutter. Add Urad dhal and channa dhal and fry until golden brown. 

Add sliced onions, chillies and ginger and sauté until light golden in colour. 

Add asafoetida, sambar powder and turmeric powder and combine well and continue to sauté for another 2-3 minutes.

Add potatoes and chopped cilantro. Mixed well. Mash some of the potatoes with the back of large spoon. 

Add salt and 1/2 cup water. Cover with lid, reduce to low heat and let simmer until the masal thickens to the desired consistency. 

Garnish with curry leaves. Serve hot with dosai.

 

Tiffin Sambar

Ingredients:

Coriander seeds - 2 1/2 Tbs

Urad dhal - 1 1/2 tsp

Channa dhal - 2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Kashmiri red chilli - 8 (adjust numbers to suit your spice tolerance) 

Dry roast the above ingredients and let cool. Grind it along with 1/4 cup fresh coconut and 1 Tbs of roasted channa dhal. Add water little at a time when grinding so the final product is a nice thick smooth paste. Transfer masala paste to a bowl.

Tamarind - 8 grams (soak in warm water and extract pulp)

Split pigeon pea - 100 grams (cook in pressure cooker with 200 ml water)

Tomatoes- 2 (chopped into cubes)

Onions - 2 (chopped)

Chopped mixed vegetables - 1 1/2 cups

Chopped cilantro - 1 Tbs

Curry Leaves - 2 Springs

Oil - 2 Tbs

Mustard seeds- 1 tsp

Method: 

Place kadai or a heavy pot on medium heat. Add 2 Tbs of oil.

Add mustard seeds and let splutter. 

Add chopped onions and sauté until golden brown. Salt the onions and add the vegetables. Add a splash of water and cover and cook stirring every now and then until the vegetables are cooked. Add chopped tomatoes, cilantro leaves and curry leaves. Stir well. Cover and cook until tomatoes become pulpy. Add more water if needed.

Add asafoetida, sambar powder and turmeric powder and combine well and continue to sauté for another 2-3 minutes.

Add cooked pigeon pea and tamarind pulp and ground masala paste. Combine well. Add salt to taste.

Add 1 cup water and let it come to a rolling boil. Turn to low heat, cover with lid and let simmer for 10 -15 minutes.

Garnish with more curry leaves and serve hot with fresh dosai.