PREPARATION

1. Take a pan, add 2 teaspoons white lentils, 1 teaspoon black peppercorns, 5 dry red chili and dry roast them for 3 - 5 minutes or until golden brown.

2. Transfer this mixture into a blender and blend well. Keep aside.

3. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon white lentils, 1/2 teaspoon split bengal gram, 1/4 teaspoon cumin, 1/4 teaspoon mustard seeds, 1/4 teaspoon asafoetida and stir well.

4. Add 85 grams onions and fry till translucent.

5. Then, add 7 - 8 curry leaves and stir well.

6. Now, add 230 grams boiled baby potatoes and toss them well.

7. Add 1 teaspoon salt and the blended mixture in it.

8. Mix it well and cook for 3 - 5 minutes.

9. Serve hot.