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Potato Masala

by August 15, 2014

Indian-spiced potato filling for dosa.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

2

Ingredients

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves (7-8 leaves)
  • 2 tablespoons split peas
  • 1/2 medium onion chopped
  • 1 green chili chopped or chili flakes to taste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt or to taste
  • 2 medium potatoes, chopped

Instructions

  1. In a medium pan, add oil and heat on medium.
  2. After half a minute, add mustard seeds and let them start to crackle.
  3. Add curry leaves carefully and mix.
  4. Add the split peas, chili and onions and cook on medium-low heat for 4-6 minutes, stirring occasionally until golden.
  5. Add the turmeric and salt and mix,
  6. Add the potatoes, 2-3 Tablespoons of water, mix well, cover and cook on low heat for 12-14 minutes, stirring every 4 minutes until potatoes are done.
  7. You can also use boiled potatoes to reduce the cook time. Add boiled potatoes in the onion mixture. Cook for 2-3 minutes and serve.

Nutrition Information Per Serving

Calories:

226

Calories from Fat:

26.1

Total Fat:

2.9 g

Sodium:

597 mg

Carbs:

44.1 g

Dietary Fiber:

9 g

Net Carbs:

35.1 g

Sugars:

4.7 g

Protein:

7.2 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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