Instant Potato Podimas (Indian Mashed Potatoes)

We had just come back from a vacation late at night and everyone was famished and tired. Since everyone was starved for home cooked Indian food, I started making rice and a simple dal. Looking in the pantry for an idea for a side dish, I spied a box of instant mashed potatoes kept there just for an occasion like this. The rest is history; though not exactly very healthful, it was wonderful and very comforting.

The recipe as given makes a very mild dish; if you prefer a spicy version you can add chopped onions and garlic to the thalippu with a couple of pinches of turmeric and cook until softened before adding the water.

Instant Mashed Potatoes

Ingredients:

1 Tbsp Oil
1 Tbsp Chana Dal
1 Tbsp Urad Dal
2 Dry Red Chilies broken into two
1 pinch Asafetida
1 Hot Green Chili, sliced or minced
1 stalk Curry Leaves

Instant Potatoes to serve 4
Water
Salt to taste
2 Tbsp Cilantro, finely chopped

Method:

Heat the oil in a skillet or kadai and add mustard seeds, the dals and chilies.

When the mustard starts to pop and the dals are turning light gold, add asafoetida, curry leaves, and green chili. Cook until chili softens.

Add enough water to equal the amount of water and milk on the package of the instant potatoes.

Bring the water to a boil.

Turn off the heat, stir in salt, and then the potato flakes.

Stir well to moisten the potatoes and allow to rest covered for five minutes.

Mix thoroughly and serve hot sprinkled with the cilantro.