Sidedishes for chappathi is a big problem for many of us. Potato and dhal is the best combination and everyone likes this combination. Methi gives a nice flavour which tempts to have the gravy more. It is easy to prepare, once the dhal is ready.
| Ingredients | |
| Masoor dhal | 1 cup |
| Potato | 1 large |
| Kasuri methi | 1 tbsp |
| Mustard seeds | 1/2 tsp |
| Cumin seeds | 1/2 tsp |
| Green chillies | 2 chopped |
| Asafoetida powder | 1/4 tsp |
| Turmeric powder | 1/4 tsp |
| Garam Masala | 1/2 tsp |
| Curry leaves | 1 string |
| Salt | to taste |
| Oil | 1 tbsp |
Method:
Add 2 cups of water to dhal and pressure cook for 2 whistles and keep aside.
Cut the potato into thin slice cubes.
Heat the oil in a pan and allow mustard seeds and cumin seeds to splutter. Add green chillies, asafoetida and turmeric powder. Fry until green chillies are fried. Add potatoes and fry in open pan with little salt until it becomes cripsy.
Add boiled dhal, kasuri methi, garam masala and necessary amount of salt. Allow to boil for 5 minutes. Add curry leaves at the end.
Serve with chappathi, roti or jeera rice.
Note:
- Garam masala is optional.
- Frying time of potatoes makes a vast difference in taste. More crispier gives more taste.
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