Celiac.com 03/19/2020 - According to my old friend Hari, these potatoes "aren't really that hot, but some people (wimps) think they are!" You'll have to decide where you fit in here, because depending on how much spice you add, these can be really spicy! Here is the video recipe:
- 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)
In a large pot (with a lid), heat about 5 tablespoons of your choice of oil (canola/vegetable/corn - same heating directions as for my lemon rice).
When the oil is appropriately hot, throw in a couple of mustard seeds and after they pop, throw in the rest and cover the pot for a few seconds until they all pop without burning them. When most or all have popped, it is time to add the dals and dried chilies.
Sauté until the 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 and ad about three-quarters to a cup of water, then add 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 using the residual heat. They should be cooked thoroughly but, ideally, should still be recognizable as chunks of the tuber we love and cherish!
Serve with Hari's Lemon rice.