Alu upma

Ingredients;

1/2 kg potatoes
2 tablespoons oil
1 teaspoon mustard (rai) seeds
1 tablespoon urad dal (skinned split black lentils)
1 teaspoon chana dal (split Bengal gram)
2 dry red chillies, broken
1 pinch asafoetida (hing) powder
2 onions, chopped fine (about 1 cup)
3 green chillies, chopped into thin rounds
1 sprig curry leaves (kadipatta)
1/2 teaspoon turmeric (haldi) powder
1/2 teaspoon red chilli powder
1 tablespoon fresh ginger, minced
Juice of 1 – 2 limes
Salt to taste,
 2 tablespoons chopped coriander leaves

Method;

Boil the potatoes whole. Peel and mash into coarse chunks. Set aside. Heat the oil in a frying pan. Add the urad dal, chana dal, mustard seeds, and red chillies. When the seeds splutter, add the asafoetida powder. Add the onions, green chillies, and curry leaves. Fry till onions are a little browned, about 3 minutes. Add the potatoes, turmeric powder, chilli powder, salt, and ginger. Mix well and stir fry till the potatoes are heated through, about 5 minutes. Add the lime juice and coriander leaves. Serve immediately with rice and ghee.