Limboo Podi Maas (Mashed Potato Curry with Lime Juice)

I was initially planning on making a somewhat more involved potato curry over the weekend. But we were running low on bread and I found a potato bread recipe that would also perfectly use up the remaining cottage cheese that's been sitting in the fridge for a couple weeks now. A quick flip through the curry cookbook led me to this mashed potato dish that I was able to throw together as a light lunch. I reserved a small portion of the mashed potatoes for the bread and just tossed the rest back into the pot for the curry.

This is a relatively plain and starchy curry. I would've preferred to serve it with some veggies and some sort of protein. But, with some spicy lime pickles and a roti, it's not bad as a light lunch.

Limboo Podi Maas

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 450g russet (or other floury) potatoes, cubed
• 2 Tbsp. canola oil
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (urad dal)
• 1/4 tsp. ground turmeric
• 1/4 c. chopped fresh cilantro
• 1 tsp. coarse sea salt
• 10 fresh or frozen curry leaves
• 2 fresh green Thai chilies, coarsely chopped
• juice of 1 lime

Directions

1. Boil the potatoes for until very tender (~8 minutes).
2. Reserve 1 c. of the potato cooking water.
3. Drain the potatoes and coarsely mash.
4. Heat oil over medium-high heat.
5. Add mustard seeds to hot oil and cook, covered, until seeds stop popping (~1 minute).
6. Add lentils and sizzle for another 15-20 seconds.
7. Add turmeric.
8. Immediately add potato cooking water.
9. Add potatoes, cilantro, salt, curry leaves, and chilies and reduce heat to medium-low.
10. Cover and simmer for ~10 minutes.
11. Remove from heat and stir in lime juice.
12. Serve with poori or roti and spicy pickles.
13. For a more complete meal, serve with dal and veggies as well.