Puri, Potato Sagu and Moong Dal Kosambari

Ingredients

• 500 g Potato (about 4 medium potatoes)
• 2 medium Onion (thinly sliced)
• 3 piece Green Chili (slit lengthwise, adjust to taste)
• 1 inch Ginger (finely grated)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 piece Curry Leaves
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tbsp Besan (gram flour)
• 2.25 cup Water (divided for slurry and gravy)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes & Besan Slurry

   • Boil or pressure cook the potatoes until fork-tender. Peel the skin and lightly mash them with your hands or a fork. Ensure they remain chunky; do not make a smooth paste.
   • In a small bowl, whisk the besan with 1/4 cup of water until you have a smooth, lump-free slurry. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown.
   • Add the curry leaves and hing. Sauté for another 15-20 seconds until the leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the sliced onions, slit green chilies, and grated ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
4. 4

Ingredients

• 1 cup Yellow Moong Dal (also known as split yellow lentils)
• 3 cup Water (for soaking the dal)
• 1 large Cucumber (finely chopped)
• 1 medium Carrot (grated)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves

Instructions

1. 1

   Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.

3. 3

   Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.

4. 4

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.

5. 5

   Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.