Hotel saagu ( Bombay saagu )

Ingredients 

Potatoes ( aloo //alugedde)—3 medium 

Onion-( irulli//pyaz)—1 medium 

Tomato—1 medium 

Green chillies ( hasiru menasina kayi//hari mirchi )—2 

Ginger (shunti//adarak)—small piece 

Besan ( chick pea flour//kadale hittu)—1 tablespoon 

Red  chilli powder—1 teaspoon 

Coriander powder ( dhania//kothambari bija pudi)—1 teaspoon 

Jeera powder (jeerige// cumin )—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu)—2 tablespoon chopped 

Salt to taste

Sugar—1 teaspoon 

For seasoning (oggarane)

Oil-3 tablespoon 

Mustard seeds (sasive)-1 teaspoon 

Jeera (jeerige)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Asafoetida ( hing)—1/2 teaspoon 

Method

Wash the potatoes in water and pressure cook for 3 whistles.

Once the pressure reduces Remove the skin from cooked potatoes .

Chop tomatoes and onion .

Take besan,jeera powder ,coriander powder,red chilli powder  in a bowl add water and mix well .

Heat oil in a pan or kadai on medium heat,once hot enough add mustard seeds,jeera,asafoetida,channa dhal,urad dhal and sauté till mustard seeds crackle and dhals turn brown .

Now add in green chillies and chopped onion,ginger, turmeric powder ,and keep stirring till onion turns translucent.

 Add in tomato chopped and stir for a while.

 When done add besan mixed water to it and also add potatoe pieces.

Mix well.

Add water to adjust consistency 

The gravy should have a medium consistency,should not be watery or thick.

Finally add salt and sugar to it.

Let it boil on medium flame for 5 minutes.

Turn off the flame.

Garnish with coriander leaves.

Serve saagu with poori,dosa ,chapattis,rotti and rice.