Name: Stewed Potatoes with Yellow Split Peas (Urulikazhangu Kootu)
Yield: Serves 6
Cuisine: India
Ingredients: ½ cup yellow split peas (chana dal), picked over for stones; 1½ teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric; 12 to 15 medium-size to large fresh curry leaves; 2 medium-size russet or Yukon Gold potatoes, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 small red onion, cut into ¼-inch cubes; 2 teaspoons Sambhar masala; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 6 dried red Thai or cayenne chiles, stems removed; 1 teaspoon black or yellow mustard seeds; 2 tablespoons Ghee or canola oil; ¼ teaspoon ground asafetida

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

During my childhood days, this was a favorite curry of mine, and when my mother made puffy pooris to go with it, it was all I would eat—finishing my dinner with a glass of spiced buttermilk, a must after any meal in southern India because of its stomach-soothing qualities.

Ingredients

½ cup yellow split peas (chana dal), picked over for stones
2 medium-size russet or Yukon Gold potatoes, peeled, cut into ¼-inch cubes, and submerged in a

Method

Place the split peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups wa

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Ingredients

Method

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