I’ve been on a long quest for the perfect potato sagu- the kind served with rava idli and ghee in Bangalore restaurants. I think I’ve found it- the trick is thickening the potato curry with ground roasted chana dal. This is a satisfying curry – good with rice, roti or store bought Malaysian flaky parantha (lovely as a treat- but sadly too unhealthy for daily eats)

Step 1: wash and dry roast 1/4 cup of chana dal till pale brown- grind fine in a coffee grinder. Make a paste with about half cup of water

Step 2: tempering – standard South Indian – in 1 -2 tbsp of oil, add 1/2 tsp of mustard seeds and heat till they sputter, add 1/2 tsp of cumin seeds, a pinch of asafetida, 1/2 tsp of turmeric and 1-2 dried red chilies and 2-3 kadipatta leaves.

Step 3: add chopped potatoes and water and salt and boil for 10-15 minutes till cooked though

Step4: add chana dal paste, cook for 5-10 minutes. Garnish with roasted cashews and cilantro and squeeze about one lemon to taste in the curry off the heat.