1 tsp skinned split black lentils or urad dal
2 tbsp vegetable oil
pinch of asafoetida
1 tsp cumin seeds
½ tsp brown or black mustard seeds
8-10 curry leaves
3 medium dried red chillies, stalks removed
½ tsp turmeric
1 medium Spanish onion, finely sliced
¼ tsp salt
1 tsp root ginger, peeled and finely grated
600g/1lb 5oz white or red potatoes, peeled, diced and boiled
1 medium tomato, roughly chopped
20g/1oz coriander leaves, finely chopped
2-3 chapattis or naan breads, to serve

Pick over the lentils for small stones. Soak the lentils in a cup of hot water for 5 minutes. Heat the oil in a frying pan. Add the asafoetida, then the cumin and mustard seeds. When they splutter, add the curry leaves, lentils, red chillies, turmeric and onions, and mix. Fry over a medium heat for 4 minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well. Serve hot with coconut chutney and chapatis.