Potato Masala

1 lb. potatoes (Yukon gold)
2-3 green chilies (serrano, jalapeno, etc.), finely chopped
1-inch fresh ginger, peeled and finely chopped
1 medium onions, finely chopped
1 cup water
1/2 tsp. ground tumeric
1/2 cup green peas
Chopped cilatro for garnish (optional)

For tempering:
2 tsp. olive oil
1 tsp. brown mustard seeds
1 tsp. cumin seeds
2 tsp. yellow split peas, picked over and rinsed
1-2 dried red chilies, halved lengthwise
1/2 tsp. asafoetida powder

Boil potatoes until cooked. Peel, slightly mash (lots of big chunks), and set aside.

Temper spices: heat olive oil in a heavy saucepan over medium high heat. Add the tempering spices and stir until the mustard seeds begin to pop and the split peas start to change color--less than a minute. Add the green chiles, ginger, onion, and saute for 2-3 minutes.

Add salt to taste, tumeric, and1 cup water. Cover pan and simmer for about 5 minutes, until the onions are soft. Add the potatoes and peas, cook for another 2 minutes, until thoroughly blended. Garnish with cilantro (if using) and serve.

* Salt not included in nutritional calculation.

Serving Size: Makes 4-6 servings (Nutritional information for 4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user CAMONKEY.