Chettinad Aloo Masala

Instructions

• Heat up a pan on medium heat.
• Add chana dal, urad dal, coriander seeds, cumin seeds, black peppercorns, dry red chilies.
• Dry roast everything for just about 4-5 minutes or until the lentils change their color slightly.
• When the spices change their color slightly take them out into a blender jar.
• Blend everything into a coarse powder.
• Chettinad masala is already.
• Heat up oil in medium heat in a pan.
• Add mustard seeds and let them pop up.
• Add hing, curry leaves, dry red chilies, finely chopped onion, and fry until onion turns light golden.
• Boil, peel and cut the potatoes.
• Add boiled potatoes and mix well.
• Cook for 2 minutes more.
• Add Chettinad masala, salt and mix well.
• Cook on medium heat for another 3-4 minutes.
• Turn off the gas and Chettinad aloo masala is already.
• You can serve this sabzi with chapatti, fulka.
• This also can be a good lunch box option.
• It goes well as a side dish with rice too.