Name: Stewed Potatoes WITH YELLOW SPLIT PEAS
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: South Indian
Ingredients: 0.5 cup yellow split peas (chana dal) (picked over for stones); 2 medium-size russet or Yukon Gold potatoes (peeled, cut into ¼-inch cubes, submerged in cold water); 1 small red onion (cut into ¼-inch cubes); 2 teaspoons Sambhar masala; 1.5 teaspoons coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 12 medium-size to large fresh curry leaves (to 15); 2 tablespoons Ghee or canola oil; 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (urad dal) (picked over for stones); 6 dried red Thai or cayenne chiles (stems removed); 0.25 teaspoon ground asafetida

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Stewed Potatoes WITH YELLOW SPLIT PEAS — Formulation & Method | CuliNect