Start by cooking the potatoes. I like to pressure cook my potatoes for 3 whistle. Alternatively you can take peeled cubed potatoes in a sauce pan and cover it with water until the potatoes are just covered . Bring it to a boil, simmer and cook for 15-20 mins until the potatoes are cooked completely. Strain the potatoes in a colander and set aside.
Start by making the tempering. Heat oil in a pan, Add chana dal and cook till light golden. Add in mustard seeds, urad dal, asafoetida and curry leaves let it sizzle and set aside.
Add in sliced onions and mix well with the spices. Now add in ginger, green chillies and mix well. Sprinkle salt and turmeric powder over the onions and toss well. cover the onions with a lid and cook for 5 to 8 mins on low flame till onions turn soft.
Once onions turn soft, add in besan or gram flour and stir fry it with the onions for 1 minute. Now pour in water and mix well. The curry will start to thicken.
Add in frozen thawed green peas, boiled mashed potatoes and mix well. Cover and cook on low heat for another 4 to 5 mins.
Finally garnish with coriander leaves and serve.
Video
Notes
You can cook potatoes previous day and store in fridge and use next day for breakfast.
Onions should be cooked till soft and sweet which adds a nice taste to the dish.
You can add more potatoes if you want to.
Adding besan or gram flour is optional. You can skip if you want to.
You can add one chopped tomatoes along with onions for a tangy taste.