Potato masala is a dish I frequently enjoy preparing. It perfectly complements dosa, serving as either a side dish or a flavorful filling. Simply spread the potato masala onto a crispy dosa as it cooks on the tawa, and you’ll have a delicious masala dosa ready in no time, providing a complete and satisfying meal.
Versatile Pairings for Dosa and More!
Besides being a great match for dosa, you don’t have to limit yourself to just that! You can also enjoy it with idlis, like Moong Dal Idli, Rava Idli, Masala Cheesy Puri, or even Uttapam.
Unique Flavor Profile
The key difference between the regular potato masala filling and this version is its unique flavor profile. This filling is not only spicy but also offers a tangy taste from tamarind and a hint of sweetness from jaggery or palm sugar, enhancing your dosa meal’s deliciousness.
Onion and Garlic-Free Potato Masala
Also not forgetting that this dish is free of onions and garlic, making it ideal for those avoiding these ingredients. You can also adjust the spice level by reducing the amount of dried chilies for a milder taste or adding more for extra heat. My preferred spice level is quite moderate, which should be suitable for both the elderly and children.
Chana Dal for Potato Masala
Chana dal, also known as split chickpeas, is a staple in many Indian kitchens. Not only is it nutritious and packed with protein, making it a fantastic choice for vegetarian dishes, but it’s also incredibly versatile! It absorbs flavors wonderfully and pairs well with almost any dish you cook. With its mild and nutty taste, it’s perfect for soups, savory dishes, curries, and a variety of vegetable sides. That’s why chana dal and potato masala make such a delightful combo!
Adjusting Potato Masala Consistency
Please note that as the potato masala rests, it tends to thicken. If you prefer a thinner consistency for serving as a side with idli, uttapam, or puri, feel free to add more water. However, if you’re using it as a filling, a thicker consistency is perfectly fine.
Potato Masala
Description
The Sublime Potato Masala is a testament to the rich and diverse tapestry of Indian cuisine. This delectable side dish marries the creaminess of potatoes with the nuttiness of chana dal, all while being beautifully enveloped in an aromatic blend of spices, tamarind, and coconut. It balances sweetness, tanginess, and a hint of heat to perfection. Ideal for serving alongside fluffy dosas or crisp pooris, this recipe promises not only to satisfy hunger but also to provide a sensory experience through its vibrant flavors and enticing aroma. Whether you're looking to impress guests or simply savor a comforting meal at home, this Potato Chana Dal Masala will undoubtedly become a cherished addition to your recipe collection.
Ingredients for the Potato Masala
Instructions on how to make the Potato Masala
Instructions on how to make the Potato Masala with step-by-step photos
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In a small pan, heat 1 tsp of oil. Add urad dal, coriander seeds, 1 tbsp of the soaked chana dal, and dried chillies. Roast on low flame until golden brown.
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Add grated coconut and a little water to the roasted ingredients. Grind to a smooth paste and set aside.
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In a bowl, soak the tamarind in a little water. Strain the extract into another bowl, and add the ground paste, jaggery, and salt. Mix well and set aside.
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In a pressure cooker, combine the cubed potatoes, soaked chana dal, and 3 cups of water. Cook for 2 whistles.
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Once the pressure settles, open the cooker and strain the potatoes and chana dal.
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In a pan on low flame, add the cooked potatoes and chana dal along with the tamarind-paste mixture and 2 cups of water. Cook for about 7 minutes until the mixture thickens.
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In a small pan, heat 2 tsp of oil or ghee. Add mustard seeds, urad dal, and curry leaves. Sauté until the mustard seeds crackle and the urad dal turns light brown.
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Transfer the tempered ingredients to the potato chana dal masala. Add chopped coriander leaves and mix well.
