STEP 1.Wash and peel the potatoes and cut them into ½” pieces. Gently break the urad dal wadiyan into small pieces.
STEP 2.In a nonstick frying pan heat 1 tablespoon oil, add wadi pieces and sauté them until brown.
STEP 3.On high heat add 2 tablespoons of oil in the same pan wadiyan were fried add cumin seeds and asafoetida and fry for 2 minutes.
STEP 4.Add onions and fry.
STEP 5.Add tomatoes to the blender and puree.
STEP 6.Once the onions become light brown add coriander powder, red chili powder and turmeric powder and mix with the fried onions and fry for few seconds.
STEP 7.Add Tomato puree and yogurt and cook while stirring the onion masala frequently. Turn the heat down to medium.
STEP 8.Add chopped potatoes, fried wadiyan, salt and 4 cups of water and mix them with the onion masala, turn the heat to high for 3 to 4 minutes or until gravy start boiling then turn the heat down to medium low, cover the pan with the lid and let it cook.
STEP 9.Stir periodically so that onion masala coats the potatoes and wadiyan all the time.
STEP 10.In about 25 to 30 minutes potatoes and wadiyan will become tender. Mash few pieces of potatoes that will make the gravy thicker.
STEP 11.When ready to serve transfer the dish in a serving bowl and garnish with chopped coriander leaves.
Nutrition value
185
calories per serving
11 g Fat7 g Protein15 g Carbs4 g FiberOther
Current Totals
11 g Fat
7 g Protein
15 g Carbs
4 g Fiber
MacroNutrients
Carbs
15 g
Protein
7 g
Fiber
4 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
41 mg
Iron
2 mg
Vitamin A
353 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
28 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
1 mg
Phosphorus
107 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
