Chana dal-potato

Lets have a date with the king of vegetables, Potato, today!

I'm gonna share a few family secrets with all of you. Ready guys?

Ingredients:

Potatoes - 3 (medium sized, cut into big cubes)
Onions - 2 (big, chopped fine)
Tomatoes - 3 (medium sized, chopped fine)
Green chillies - 3 (slit vertically)
Ginger-garlic paste - 1 tsp
Cloves - 3
Bayleaf - 1
Dalchini (cinnamon) - 2 (1" pieces)
Jeera (cumin seeds) - 1/2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Chilli powder - to taste
Oil - 1/4 cup


Method:

Soal chana dal in sufficient water for about an hour. Cook chana dal and potatoes in the pressure cooker, and switch if off after two whistles.

Heat oil in a kadai (pan) and add jeera (cumin seeds) to it. Add dalichini, cloves, bayleaf, and green chillies. Then add onions and ginger-garlic paste to it. When onions turn brown, add turmeric powder, chilli powder. and tomatoes.

Keep the kadai covered for 5 minutes (or till the tomatoes are soft and the oil starts leaving the sides of the pan). Now add the precooked dal and potato mixture to the gravy. Cook for another 5 minutes.

Remove from fire once done, and add chopped coriander, if you like, for an appealing look. Serve the curry hot, with roti or rice.