Potato Masala

Serves 4
Ingredients:
500 g (1 lb.) potatoes 1-2 green chilles (chili peppers), finely chopped A piece of fresh ginger (2-1/2 cm/1 inch long),    scraped and finely chopped 2 medium-sized onions, finely chopped 2 tomatoes, finely chopped (optional) Salt to taste 1/2 teaspoon ground turmeric 1 cup (8 fl. oz.) water 1/2 cup (3 oz.) boiled green peas (optional) 1 small bunch of coriander leaves, finely chopped (to garnish)   For Tempering 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon Bengal gram dal    (yellow split peas, chana dal), picked over and rinsed 1/2 teaspoon asafoetida powder 10 curry leaves Method Cut, boil the potatoes in their jackets until cooked. Peel, mash and set aside. Tempering: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, chana dal, asafoetida powder, and a few curry leaves. When the mustard seeds splutter, add the finely chopped green chillies, ginger, onion and tomatoes (if used). Sauté for 2-3 minutes. Add the salt to taste, ground turmeric, and 1 cup (8 fl. oz) water. Cover pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended. Garnish with finely chopped coriander leaves. Serve hot with Dosas or puris.