Mung dal –1 cup

Potatoes – 2 medium size

Tomato Paste

Ghee – 1 TBS

Jeera (for Paste) – 1 TBS

Green Chili – 2 tsp

Ginger – 1½ TBS

Dhania powder – 2 tsp

Jeera powder – 2 tsp

Turmeric – 1¼ tsp

Tomato – 2 Nos (Large)


Ghee – 1 TBS

Mustard seeds – 1¼ tsp

Red Chili – 2 pieces

Hing – ¾ tsp

Curry leaves – 8 Nos.

Coriander leaves – 1 TBS

Butter (optional) – ½ TBS

Salt – 2½ tsp

Yield – 2 liters



  • Soak jeera for an hour and then blend into a smooth paste.
  • Wash and boil the dal and keep it aside.
  • Wash and chop (or slit in 2) green chili. Wash and blend the ginger into paste.

Preparing tomato paste (refer ingredients list)

  • Wash and blend the tomatoes.
  • Heat the ghee in a thick bottom pot.
  • Add the jeera paste and stir. When it turns brown, add the ginger paste. Add the slit green chili.
  • Roast till light brown color is reached. Slow down the flame and add all the powdered spices.
  • Roast briefly till the flavor of masala is released.
  • Add blend tomatoes, salt and Turmeric. Cook till the ghee surfaces back.
  • Constant stirring is essential to avoid burning.
  • Add boiled dal to it. Bring back to boil.
  • Add salt. Boil for 2 minutes.

Add tadka (refer ingredient list)

  • Heat ghee in a kadhai.
  • Add mustard seeds and wait till all of it cracks and done.
  • Add dry red Chili. Stir for few seconds.
  • Add hing and wait till hing is cooked.
  • Stir in the Curry leaves. When done quickly transfer the contents to the boiling dal.
  • Cover and boil briefly.
  • Switch off and stir in freshly washed and chopped green coriander leaves.
  • Cut Potatoes in finger shape (4mm by 2inch). Wash well, drain all water and deep fry till brown.
  • Stir in the fried potatoes along with the chopped fresh coriander and butter.
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