Potato and Moong Dal Gotsu - a side dish for thosai, idly or idiyappam

My father's mother or my appatha used to make this side dish back in India. After getting married, my mother learned this cuisine from her as she was an expert in preparing Gotsu of any variety . This particular dish is always a great hit in our dining table when it is served with  ghee coated hot plain thosai. This dish has a mild spiciness with creamy texture contributed by the potatoes and roasted moong dal, which could be enjoyed by people who are extremely health conscious . Yellow split moong dal is a type of lentil rich in protein, low in fat and high in fiber  which is a boon for those with digestion problem. That's why it can be prepared as a side dish for thosai, idly or even idiyappam at dinner time. I'm sharing this South Indian recipe which might not be an acquainted dish as it is a special creation of my appatha.

Potato and Moong Dal Gotsu

Ingredients :

Big onion : 2

Potatoes : 2

Medium sized brinjal : 1

Curry leaves : a sprig

To grind :

Dry roasted yellow split moong dal : 4 tbsp

Dry red chillies : 6

Fennel seeds : 1tsp

Cumin seeds : 1tsp 

Turmeric powder : 1/4 tsp

salt : as needed

To temper :

Gingerly oil or any vegetable oil : 1tbsp

Mustard : 3/4 tsp

Urad dal :  1 tsp

Method :

1. First, peel the skin of the potatoes and cut them into small cubicle wedges. Then, dice the brinjal into small cubes and onions are cut length wise. Soak the cut potatoes and brinjal in a sufficient salt added water in order to prevent discoloration.

2. Heat a pan with 1 tbsp of oil. Keep the flame on medium heat. Add mustard seeds to the oil and let it crackle to release the sulphur in it. After that, add urad dal and wait till it lightly browns and immediately add onions along with 1/2 tsp of salt to ooze out the liquid and further cook the onions till transparent. At this stage, you can also add potatoes, brinjal and curry leaves. Cook them till they are tender.

3. You may need to grind all the ingredients stated above "To grind" section with little water into a smooth paste. The blended paste can be added and keep frying till the raw smell of the dry red chillies disappear.

4. Lastly, add 4 cups - 5 cups of water and simmer for 15 minutes or until it starts thickening.The consistency of this gotsu must be semi gravy and not too watery or thick.

5. The gotsu is ready to be served with thosai. This side dish may not be palatable with rice. Try this new yet delicious creation of my appatha and delight everyone at your home.

-Abby