Mustard Seed Potato Hash

• annokset: 4 CUPS (948 ML)

Ainekset

1 tablespoon split gram (chana dal)

1 tablespoon oil

1 teaspoon turmeric powder

1 teaspoon black mustard seeds

10 curry leaves, roughly chopped

1 small yellow or red onion, peeled and diced (1 cup [150 g])

3 large boiled potatoes (any kind), peeled and diced (4 cups 600 gl)

1 teaspoon coarse white salt

1-2 green Thai, serrano, or cayenne chiles, stems removed, sliced thin

Ohjeet

1. Soak the split gram in boiled water while you prep the remaining ingredients.

2. In a deep, heavy pan, heat the oil over medium-high heat.

3. Add the turmeric, mustard, curry leaves, and drained split gram. Be careful, the seeds tend to pop and the soaked lentils might splash oil, so you may need a lid. Cook for 30 seconds, stirring to prevent sticking.

4. Add the onion. Cook until slightly browned, about 2 minutes.

5. Add the potatoes, salt, and chiles. Cook for another 2 minutes. Serve as a side with roti or naan or rolled in a besan poora or dosa. This is great as a filling for a veggie sandwich or even served in a lettuce cup.

Muistiinpanot

I love fnding ways to throw lentils into my dishes. They add a subtle crunch and texture that can't be beat, especially here when you pair them with potatoes.