Potato Masala Dosa Filling

Ingredients

• 2.5 lbs diced potatoes
• 4 tbsp oil
• 1 tbsp mustard seeds
• 1/4 tsp coriander seed
• 4 tbsp chana dal soaked in hot water
• 600g onions, thinly sliced
• 4 tsp finely chopped ginger, or 1 tsp ground ginger
• 1 4oz can green chiles
• 1 tsp turmeric
• 1/4 tsp asafoetida
• 1 tsp cayenne powder
• 1/2 tsp curry powder
• 2 cups water
• 1 cup chopped fresh cilantro (optional)
• 8.5oz can of peas, drained (optional)
• 40 cashews, chopped roughly, toasted (optional)
• 1 tbsp sugar
• 1 tbsp kosher salt

Directions

1. To a pot or pan, add 2 quarts of water, kosher salt (1 tbsp), 1 tbsp sugar, and 2 tbsp apple cider vinegar

2. Add cut potatoes and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender (~10 minutes)

3. Drain the potatoes and transfer them to a rimmed baking sheet. Spread them into an even layer and sprinkle them with the remaining 1 tbsp of vinegar

4. In a large saucepan, heat ghee/oil and once hot, add mustard seed and coriander and allow to sputter for 30 seconds

5. Add soaked dal and toast/fry until golden. Then add onion, chiles, and ginger, cooking over medium heat until onions are just beginning to glisten and turn translucent

6. Add 1 tsp sugar, 1 tbsp kosher salt, turmeric, asafoetida, curry powder, and cayenne. Stir to thoroughly mix and simmer another couple of minutes to let the onions release their liquid and soften more fully

7. Add 2 cups water and stir well, simmering 2-3 minutes or until the mixture thickens a bit

8. Add the cooked potatoes and stir well, simmering until everything is combined and a light sauce has formed

9. Optionally, use a potato masher to break down the potatoes a bit more but don't fully mash them

10. If using peas, mix them in right at the end so they don't get too smashed up

References

1. Masala dosa with savory potato filling