Potatoes – 3
Big onion - 1
Green Chillis - 3 or 4
Ginger - a small piece (optional)
Turmeric Powder - a pinch
Curry Leaves - few
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Oil- 2 tsp.
Pressure cook potatoes for two whistles. Peel the skin and cut into big cubes.
Cut onions into lengthy strips. Slit green chillies vertically.
In a kadai, heat oil and add mustard seeds. When they splutter, add urad dhal and fry till golden brown. Now add turmeric powder, hing, onions and curry leaves and fry till transparent. Add the potatoes and salt. Slightly mash the potatoes. Mix well and serve hot with pooris, chappatis and use as a spreading for masal dosa.
While spreading for dosa, place a ladle of masal and spread only on one half of the dosa and fold the other half to cover it and serve.
NOTE: For spreading in the dosa , the masal should be semi-solid.
For chappatis and pooris, the masal should be like a gravy.