A quick curry that goes well with steamed rice and the other sides.
Heat oil in a pan and add mustard, cumin, channa dal, broken red chilies, grated ginger, and curry leaves.
Once the mustard pops and the dal turns brown, add finely chopped onion and saute till soft. Add
Add turmeric powder.
Wash, peel, and cube potatoes. Add this to the pan and mix well.
Add chili powder, kitchen king masala, and salt.
Add a little water, mix, cover, and cook for a few minutes.
Once in a while, open the lid and gently mix to avoid burning. Sprinkle water in between if needed. Once the potato is done add a little curry leaves for flavor. Mix.
Serve as a part of your lunch menu.