Masala for Dosa
Yummy Masala Goodness
3 tbsp vegetable oil (add a smidgen of ghee for flavor, sub 1 tbsp of mustard oil for additional flavor if desired)
1 tsp mustard seeds
1 tsp urad dal (optional)
1/2 tsp cumin leaves (or not, it’s up to you)
1 lg onion, thinly sliced
1 lg. anaheim chili (or 2 small serrano chilies)
8-10 fresh Kari leaves
1 tsp turmeric (ABSOLUTELY MANDATORY ingredient)
6 lg. potatoes, peeled and boiled
1 1/2 tsp salt
1/2 cup green peas (frozen is fine, preferably defrosted and drained)
Heat oil in pan with lid and add mustard seeds and urad dal. Let begin to pop slightly (but don’t burn), and add cumin, then quickly add thinly sliced onion and anaheim chili. When onion has gone transparent, reduce heat, add the turmeric and mix throughout dish. Everything will turn a lovely golden color. (Including your hands and counters if not careful- it does stain.) Toss in lovely Kari leaves and then add the potatoes, mashing them with a potato masher or crumbling in fingers as you add them. Mix, mix, mix. Add salt, mix well, cook for 5 minutes and add peas, tossing lightly. Cook for 5 more minutes and then remove from heat.
This recipe keeps very well, and freezes beautifully. I often make up a whole batch, and then DH and I use half for lovely masala dosas (we buy batter at our local Indian store Namaste), and then put the rest in a tupperware dish, labeled, and store in freezer until our next Dosa night. Very yummy in Masala Dosa, especially with a side of Sambar and coconut or cashew chutney.