Urad Dal Polo, Tomato Chutney and Batata Song

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.

Ingredients

• 500 g Potato (About 4 medium, peeled and diced into 1-inch cubes)
• 1 large Onion (Finely chopped)
• 2 tbsp Coconut Oil
• 1 tbsp Tamarind Paste (Or soak a lime-sized ball of tamarind in 1/4 cup warm water and extract the pulp)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 8-10 leaves)
• 0.25 tsp Hing (Also known as asafoetida)
• 2 tsp Kashmiri Red Chilli Powder (Adjust to your heat preference)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Jaggery (Grated or powdered, to balance the tanginess)
• 1 tsp Salt (Or to taste)
• 1 cup Water (For cooking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Preparation

   • Peel the potatoes and dice them into uniform 1-inch cubes. Keep them submerged in a bowl of water to prevent oxidation.
   • Finely chop the onion and gather all the spices.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the curry leaves and hing, and sauté for another 15-20 seconds until fragrant.
   • Add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
3. 3

   Cook the Potatoes (20 minutes)

   • Lower the heat and add the turmeric powder and Kashmiri red chilli powder. Stir continuously for 30 seconds to cook the spices without burning them.
   • Drain the potato cubes and add them to the pan. Mix well to coat the potatoes evenly with the spice masala.
   • Pour in 1 cup of water and add salt. Stir everything together.