As Promised here are the recipes for the potato chana and lentil and spinach channa.
CHENNAI POTATO MASSAL.
3-4 teaspoons sunflower oil.
half teaspoon mustard seeds.
half teaspoon fennel seeds
2 cloves chopped garlic
handful of curry leaves. preferably fresh but dried will do.
2 onions finely chopped
3 fresh plum tomatoes chopped
Around 5 potatoes, boiled or steamed and cut into cubes
Quarter teaspoon tumeric.
half teaspoon chilli powder
2 teaspoons cumin powder
Coriander leaves to garnish.
Heat a large pan, add sunflower oil and when the oil is just hot enough for the mustard seed to “pop” when you put one in, fry the mustard seeds and fennel seeds for about a minute.
Add the garlic and curry leaves
(this is what is known as “tempering”)
then the onions and continue to fry till the onions are just beginning to brown.
add chopped tomatoes and continue to stir until the juice has evaporated and the mixture is soft and mushy.
Now add the cooked cubed potatoes and the tumeric.
Add salt and keep tossing on a high heat until the potatoes are crispy.
You may have to add a little more oil at this stage.
When the potatoes are coated and slightly crispy add chilli powder and toss for a minute
Then toss in the cumin powder. and turn off the heat.
Garnish with coriander
(Spinach and lentil dhal.)
4/5 blocks of frozen spinach
1 medium onion, chopped
half inch finely chopped ginger
3 green chillies, finely sliced.
quarter teaspoon tumeric
300 mls boiling water
one cup dried weight of lentils, pre cooked. however it says on the packet.
salt to taste.
2 teaspoonful oil.
half teaspoon mustard seeds
half teaspoon cumin seeds.
quarter teaspoon asafoetida.
(An Indian spice. and digestive aid. Optional if you cannot get this)
handful curry leaves.
In a medium sized pan, put 4-5 blocks of frozen spinach, onions, ginger, green chillies and turmeric, and add 300ml of water and bring it boil for 3-4mins keep stirring it on high heat, then add cooked mashed lentils. , add salt to taste and cook it further to reduce
Tempering: In a separate small frying pan add 2 -3 tsp of oil, when the oil is hot, crackle mustard seed, cumin, asafoetida and curry leaves and pour into the pan with the other contents .