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Ingredients
  • 450 grams potatoes ( diced, 1 pound, 5 medium potatoes)
  • 1 cup water (to cook potatoes)
  • 1 cup sliced onions (or 1 large onion)
  • ½ to ¾ cup tomatoes (1 large, deseeded & chopped)
  • ¾ to 1 tablespoon ginger (fine chopped)
  • 2 tablespoons oil
  • ¾ tablespoon chana dal (bengal gram, skinned split chickpeas)
  • ¾ tablespoon urad dal (skinned black gram)
  • 1 sprig curry leaves
  • 2 to 4 green chili (slit or chopped, adjust to taste)
  • ½ teaspoon salt (adjust to taste)
  • 1 pinch hing (asafoetida)
  • ¼ to ½ cup water (or as needed, to adjust the consistency)
  • 2 tablespoons coriander leaves (chopped)
  • subheading: Spices:
  • ½ teaspoon mustard seeds
  • ¾ to 1 teaspoon cumin seeds (jeera)
  • ⅛ to ¼ teaspoon turmeric (haldi, as needed)
Steps
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