Padma's Potato Podimas

Ingredients

2 pounds Yukon gold potatoes, unpeeled

2 tablespoons neutral oil

1 teaspoon black mustard seeds

1 tablespoon split skinless urad dal (white split bean)

1/2 teaspoon cumin seeds

12 curry leaves, torn into pieces

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 serrano chili or 2 green Indian chiles, minced

1/2 teaspoon ground turmeric

kosher salt

1 tablespoon freshly squeezed lemon juice, plus more to taste

1/2 cup chopped fresh cilantro

Preparation

1.Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.

2.In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds and curry leaves (be careful — they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.

3.Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.

4.Add 1/4 cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

Source: https://www.today.com/recipes/padma-lakshmi-potato-podimas-t300663