Potato Masala with Chiles & Curry Leaves

By Chez_Alexander

Ingredients

• 4 medium or 8 small Yukon Gold potatoes, skin on, cut in half
• 2 TBS coconut oil
• 1 tsp black mustard seeds
• 1 TBS skinned black lentils (urad dal)
• 20 curry leaves
• 2 Serrano peppers, including seeds, minced
• Juice of 1 lime
• 1/4 tsp turmeric
• 1 tsp sea (or kosher) salt

Preparation

Step 1

1. Boil the potatoes in generously salted water until tender. Cool and mash lightly, leaving some chunks.

2. Heat the coconut oil in a small skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (about 30 seconds).

3. Add the lentils and curry leaves and stir-fry until the lentils turn brown, 15-20 seconds. Scrape this nutty, oily mixture into the potato bowl, along with the minced Serranos, lime juice, turmeric, and salt. Stir well and season to taste.

Serving note: This is a classic filling for Indian dosa (crepes), but can also be used as a breakfast side dish (served with eggs), or folded into flour tortillas.

Makes 4 servings.