1.5 lbs baby Dutch potatoes
2 tbsp ghee (or oil)
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
6-7 fresh curry leaves, washed and wiped dry
2-3 hot green chiles, sliced fine
1 tbsp chana dal
1/4 cup sliced white onion
1/4 tsp turmeric powder
2-3 tbsp lemon juice
Lots of chopped cilantro
Salt to taste
Boil baby Dutch potatoes in their jackets, preferably using a pressure cooker. (I let my pressure cooker go for a tad bit longer and some skins split. It isn’t a problem as these are waxy potatoes).
While the potatoes are cooking, heat ghee in a medium pot. Once hot enough, add mustard seeds. (Test ghee by dropping one or two mustard seeds into it, if they pop then it’s ready). When they pop, lower heat and add cumin seeds, followed by curry leaves, finely sliced green chiles and Chana dal. Toss to combine.
Add sliced onion, turmeric powder, about 1/2 tsp of salt and cook on medium heat, stirring frequently, until onions are soft.
Peel the potatoes, if you like. The skin is thin and peels off easily.
Halve some of the larger potatoes. Add all potatoes to the pot. Toss to coat potatoes with onions and spices.
Drizzle 1 tbsp of ghee along the side of the pot. Add another 1/2 tsp of salt. Mix well taking care not to break down any of the potatoes. Spread in as much of a single layer as your pot will allow. Cook on medium for about 7-8 minutes, allowing the potatoes to crispen a tad, but making sure that they do not burn. If necessary, mix and spread out in a single layer again.
Add chopped cilantro. Add fresh lemon juice. Mix well.
Use any waxy potatoes. If they are larger than baby potatoes, dice them into smaller pieces once boiled and peeled.
Do not peel, chop and then boil.
Use more hot green chiles to up the heat. More lemon juice if you are like me.