Ingredients:

  • 5 lbs (680g) Potatoes (Yukon Gold or Russet)
  • Water (enough to cover potatoes)
  • 1 teaspoon (5g) Salt (for boiling)
  • 2 tablespoons (30 ml) Vegetable Oil (or Coconut Oil)
  • 1 teaspoon (5g) Brown or Black Mustard Seeds
  • 1 teaspoon (5g) Urad Dal (Split Black Gram)
  • 10-12 Fresh Curry Leaves
  • 2-3 Green Chillies, slit lengthwise
  • 1 teaspoon (5g) Fresh Ginger, finely minced
  • 1 large Onion, thinly sliced (approx. 150g)
  • 1/2 teaspoon (2.5g) Turmeric Powder
  • Salt, to taste (start with 1/2 tsp or 2.5g)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 2 tablespoons (15g) Fresh Coriander (Cilantro), chopped

Instructions:

  1. Cook the Potatoes: Place potatoes in a pot, cover with water, add 1 tsp salt. Boil until fork-tender (about 15-20 minutes). Drain well.
  2. Prep Potatoes: Once cool enough to handle, peel the potatoes. Roughly mash them, keeping the texture rustic with noticeable chunks. Set aside.
  3. Prepare the Tadka (Tempering): Heat oil in a medium skillet over medium heat. Once shimmering, add mustard seeds. Wait until they begin to pop enthusiastically.
  4. Add Aromatics: Reduce heat to medium-low. Add urad dal (if using) and sauté until light golden brown. Add curry leaves, slit green chillies, and minced ginger. Sauté for 30 seconds until fragrant.
  5. Sauté Onions: Add the thinly sliced onions. Increase heat slightly and sauté until they turn translucent and start to soften.
  6. Spice It Up: Sprinkle in the turmeric powder. Stir quickly for 10 seconds to cook out the raw taste.
  7. Combine Filling: Add the roughly mashed potatoes to the skillet. Gently fold the potato mixture into the spiced onion base, ensuring everything is well coated.
  8. Season and Finish: Add salt to taste. Stir in the fresh lemon juice. Cook gently for 2-3 minutes so the flavours meld beautifully.
  9. Garnish: Stir in the fresh chopped coriander. Remove from heat. The masala is ready to be spooned into your freshly made Dosas!