Step-by-Step Instructions

1. 1.Prepare Potatoes for Poriyal

   Wash 4 potatoes thoroughly. Cut them into small, uniform cubes (skin on) and place them in a bowl of water to prevent discoloration.

2. 2.Cook Potatoes

   Heat 2 tablespoons of oil in a large pan or kadai. Drain the cut potatoes completely from the water and add them to the hot oil. Add 3 to 4 teaspoons of sambar masala and salt to taste. Mix well to ensure the potatoes are evenly coated with the spices. Spread the potatoes in a single layer in the pan.

3. 3.Stir-fry Potatoes

   Cook the potatoes on medium heat, stirring and spreading them every 2 minutes, until they are tender and slightly browned. This process takes approximately 10-15 minutes. Once cooked, turn off the gas.

4. 4.Prepare Siri Keerai Dal Ingredients

   Wash 1 bunch of siri keerai (amaranth leaves) and 1/3 cup toor dal thoroughly. Roughly chop 1 big onion and 1 big tomato. Peel 10 cloves of garlic.

5. 5.Pressure Cook Dal and Greens

   In a pressure cooker, combine the washed siri keerai, toor dal, chopped onion, chopped tomato, and garlic cloves. Add enough water to just cover the ingredients. Close the pressure cooker lid and cook for 3-4 whistles until the dal and greens are very soft.

6. 6.Mash the Cooked Mixture

   Once the pressure is released, open the cooker. Mash the cooked dal and greens mixture using a wooden masher or blend it with an immersion blender until smooth.

7. 7.Prepare Tempering for Dal

   In a separate small pan, heat 1 1/2 tablespoons of oil. Add 1/4 teaspoon mustard seeds, 1/8 teaspoon asafoetida, 1/2 teaspoon urad dal, and 2 dry red chillies. Sauté until the mustard seeds splutter and the urad dal turns golden brown.

8. 8.Combine Dal with Tempering

   Add 1/3 teaspoon turmeric powder and 2 tablespoons chilli powder to the tempering and mix quickly. Immediately pour the blended siri keerai dal mixture into the tempering. Add salt to taste.

9. 9.Simmer and Serve

   Mix the dal well with the tempering and bring it to a boil. Let it simmer for 2-3 minutes. Serve the hot Siri Keerai Dal with rice and the prepared Aloo Poriyal.