Potato Sagu (Bombay Sagu for Poori)

Ingredients

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon jeera(cumin) seeds
• 1 teaspoon split urad dal
• 1 teaspoon chana dal
• 1 teaspoon ginger (grated)
• 2 green chilies (finely chopped)
• 1 stalk curry leaves
• 1 pinch hing (asafoetida)
• 1 large onion (roughly chopped)
• 1/2 teaspoon turmeric powder
• salt (to taste)
• 2 tablespoons roasted chana dal (putani) (or besan)
• 1.5 cups water
• 2-3 medium boiled potatoes (mashed)
• 1 teaspoon coriander powder
• juice of half lime
• 2 tablespoons coriander leaves

Instructions

1. 1

   Wash and pressure cook potatoes for 2 whistles or use an Instant Pot to boil the Potatoes.

2. 2

   Take 2 tablespoons of roasted chana dal or roasted bengal gram in a blender. Grind them into a fine powder.

3. 3

   Heat oil in a pan/kadai. Once the oil is hot, add mustard seeds, cumin and let them splutter.

4. 4

   Then add urad dal, chana dal, and saute till the dals become light brown.

5. 5

   Then add green chilies, ginger, curry leaves, hing, and saute for 30 seconds.

6. 6

   Next, add the chopped onion, turmeric powder, and salt and saute it for 2-3 minutes or till the onions turn soft.

7. 7

   Add 2 tablespoons of fried gram powder in a small bowl, add some water, and stir well. Add the mixture to the kadai and cook for a minute.

8. 8

   Then add 1.5 cups of water, mix well, and bring the water to a boil. Add boiled & mashed potato, coriander powder mix well, and simmer the Bombay sagu on a medium-low flame for 3-4 minutes. Once done, then turn off the gas.

9. 9

   Now squeeze lemon juice, add coriander leaves, and mix it well.

10. 10

    Serve Potato/Aloo Sagu recipe with poori, chapati, dosa, or idli.