Potato-and-Pea Filling



  • 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

  • cup peas, cooked

  • ¼ 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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