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Potato Curry

1 tablespoon mustard seeds
1 tablespoon Urad dahl
2 tablespoons Channa dahl or yellow split peas
4 pounds potatoes, boiled, skin peeled, cut into big pieces
2 teaspoons Sambar powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt, to taste
1/2 cup oil (or more, as needed)

Heat oil in a skillet on medium-low flame. When oil is hot, add mustard seeds. Cover the skillet when mustard seeds splatter. When the splattering stops, add Channa dahl, then the Urad dahl. Roast the dahl until golden brown.
Add the potatoes. Stir them from the bottom of the pan as to mix everything well.
Add the sambar, turmeric, chili, and salt. Mix well. Leave potatoes on the stove for a few minutes, stirring every five minutes.

 
 
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