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. Recipe By : Dakshin by Chandra Padmanabhan Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:25:58 -0800 From: email@example.com (Sharon Raghavachary)
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 19.6mg||1 %|
|Potassium 954.8mg||25 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 31.6g|
|Protein 6.5g||9 %|
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Calories per serving: 190
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