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Urulikazhangu Kootu Potatoes with Yellow Split Peas
A Tamil kootu of small-diced potato, onion and yellow split peas stewed thick with sambhar masala and curry leaves, finished with a ghee tempering of mustard seed, toasted urad dal, dried chiles and asafetida. Classic with puffed pooris.
- YieldServes 6
- Hands-on20 min
- Total55 min
- Difficulty
Ingredients
- 100 gyellow split peas (chana dal), about 1/2 cup, sorted for grit
- 710 mlwater
- 400 grusset or Yukon Gold potatoes, 2 medium, peeled, 5 mm dice, held in cold water
- 1small red onion, 5 mm dice
- 2 tspsambhar masala (roasted chile, split pea, coriander, cumin, fenugreek, mustard seed blend)
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
- 14 leavesfresh curry leaves, 12 to 15, medium to large
Tempering
- 2 tbspghee or canola oil
- 1 tspblack or yellow mustard seeds
- 1 tbspskinned split black lentils (urad dal), sorted
- 6dried red Thai or cayenne chiles, stems removed
- ¼ tspground asafetida
To serve
- 600 gcooked riceoptional
- 12pooris (fried wheat bread)optional
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