New This Month

Potato-and-Pea Filling

  • Servings: 6


  • 2 pounds Idaho potatoes
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon yellow mustard seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 2 tablespoons cashew nuts, roughly chopped
  • 1 one-inch piece fresh ginger, peeled and minced
  • 5 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 sprig fresh curry leaves
  • 1 tablespoon Madras curry powder
  • 1 pinch chile powder
  • 1 pinch turmeric
  • 1 pinch ground coriander
  • 1/3 cup peas, cooked
  • 1/4 cup fresh coriander, chopped


  1. In a large saucepan, place potatoes, 1 teaspoon salt, and water to cover. Bring to a boil. Reduce heat, and simmer until fork-tender. Drain, peel, and cut potatoes into 1/4-inch pieces.

  2. Heat oil in a large skillet over medium heat. Add mustard seeds, chana dal, cashews, ginger, garlic, onions and curry leaves. Saute until onions are soft, 3 to 4 minutes. Add curry powder, chile powder, turmeric, and ground coriander. Cook for 1 minute. Add peas and potatoes. Add 2 tablespoons water, and cook until heated through. Season with salt, and add chopped coriander. Use as a filling for dosa.

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