Serves: 4
Total Calories: 161

1 pound russet potato or boiling potatoes
1 tablespoon peanut oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds, coarsely ground
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon ground asafoetida
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt (do not whisk)
1/2 cup finely chopped fresh cilantro, including soft stems
3 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon black mustard seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
5 to 7 fresh curry leaves

1. Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and mash them coarsely with a fork.

2. Heat 1 teaspoon oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin, fenugreek, black pepper, and asafetida. Stir about 30 seconds. Add the mashed potatoes, green chili pepper, turmeric, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan, and cook, stirring occasionally, about 10 minutes.

3. Let cool to room temperature, Transfer to a serving bowl and fold in the yogurt until just incorporated. Lightly mix in the cilantro.

4. Heat the remaining oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and curry leaves and stir until golden, about 30 seconds. Transfer to the yogurt bowl and stir lightly to mix, leaving most of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 30

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