4 potatoes, diced (I like to peel, since my mom always did, but its not mandatory)
1 large or 2 medium-sized onions, finely chopped into half-rings
1-2 tablespoons black mustard seeds
1 tablespoon channa dal (a kind of dried lentil)
1-2 teaspoons urad dal (another kind of dried lentil)
3 - 4 dried red chilies
Red chili powder (to taste)
1 teaspoon turmeric
Salt (to taste)

Preparation:

In a large pot (with its lid or capable of being covered), heat about 5 tablespoons of oil (same heating directions as for lemon rice). When appropriately hot (see lemon rice recipe), throw in mustard seeds and sauté until they all pop. Then, seriatim, throw in dals, and dried chilies Sauté till dals and chilies turn golden brown at which point the chopped onions go in. Sauté until the onions turn golden brownish (add a little more oil, if necessary). Throw in the diced potatoes, turn the mixture over a couple of times, ad about three-quarters to a cup of water, throw in the turmeric, chili powder & salt. Cook the potatoes down over medium-low heat (between 4 & 5 on my stove) keeping the pot covered and stirring about every 7 minutes. I usually turn the stove off after 21 minutes and let potatoes cook down a tad further in the residual heat. They should be cooked thoroughly but, ideally, should still be recognizable as chunks of the tuber we love and cherish!

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