Pressure cook the potatoes until soft. Once cooked, peel the skin and mash them well.

Finely chop the onions, green chilies, and ginger.

Heat 2 tablespoons of oil in a pressure pan. Add mustard seeds and let them splutter.

Add urad dal and channa dal, groundnut sautéing until they turn golden brown.

Add the chopped ginger, green chilies, and curry leaves. Sauté well for a minute.

Toss in the chopped onions and sauté until they turn translucent.

Now, add the mashed potatoes along with salt and turmeric powder.

Pour water to adjust the consistency as desired.

Cook for about five minutes, then turn off the stove.

Finally, garnish with chopped cilantro and drizzle 1 teaspoon of lemon juice for added flavour.