Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a lot. The masaal consistency for Chappathi and puri is slightly watery and the for Masaal Dosai it is thick.

INGREDIENTS

Potatoes- 5

Onion – 1

Ginger- 1 tsp

Green chillies – 2

Curry leaves – few

Salt- As required

Turmeric powder- 1 tsp

Lemon juice – 1 tsp

For Tempering

Oil – 2 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

• Pressure cook the potatoes. Peel the skin and mash it well.
• Chop the onions, green chillies and ginger.
• In a pressure pan, add 2 oil and splutter mustard seeds. Then add urad dhal, channa dhal and saute until they turn golden brown in colour.

• Then add ginger, green chillies, curry leaves and saute well.

• Add onions and saute until it turns transparent.

• Now add the cooked potatoes and add salt, turmeric powder.

• Add water to adjust the consistency.

• Allow it to cook for five minutes and turn of the stove.

• Garnish with Cilantro and add 1 tsp lemon juice.

• The masaal is ready to serve.