Preparation

Cup of Yum
1. First boil water in a bowl or in an electric heater or microwave. Then rinse and soak the chana dal in it. Cover and set aside for 30 minutes. Later drain all the water and keep the soaked lentils aside.
2. Rinse the potatoes in water. Then steam the potatoes with their peels intact, in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.
3. When the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.

Making potato masala

1. Heat oil in a frying pan or kadai and crackle mustard seeds first. Keep the heat to a low or medium-low while frying the spices.
2. Then add cumin and fry them till they splutter and change color.
3. Add the soaked chana dal. Fry the chana dal for about 3 to 4 minutes.
4. You can also add chana dal directly. In this case, you have to brown the chana dal while frying.
5. Add chopped ginger and sauté for a half a minute on a low to medium-low heat.
6. Add thinly sliced onions. Stir and sauté till the onions turn translucent. The onions should soften. Do not brown the onions.
7. Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
8. Then add the potatoes. Season with salt and sugar.
9. Stir and add water. About ⅓ to ½ cup. The water just makes the curry moist, mushy and not dry. This is an optional step.
10. If adding green peas, then include steamed or boiled green peas at this step. Make sure to steam or boil the green peas when you cook the potatoes.
11. If you like the texture of potatoes to be slightly crisp and not soft, then don't add water. In this case just stir the potatoes and saute for 2 to 3 minutes.
12. After adding water, simmer the potato curry for 3 minutes on a low heat. Stir at intervals.
13. Stir and then add chopped coriander leaves. Stir again.
14. Serve the potato curry with dosa, uttapam or rava dosa. 
15. You can also serve with poori or chapati.