Urulai Kizhangu Masiyal/Potato Stew

This vegan potato stew, a classic, is one of our family favorites that is simple and easy to make, tasty, and can be served as a stew with a loaf of bread, or as  a side to flatbreads, fry breads, or cooked grains.

Masiyal (in Tamil), literally means mashed. Technically, masiyal is mashed root vegetables in a tangy and spicy stew with lentils. Mashed potatoes made into a tangy, spicy stew is the potato (or urulaikizhangu, in Tamil)  masiyal, which was a comfort food when we grew up. We had rice with this masiyal, and this masiyal is quite similar to the Northern aloo dal version. This is a great choice to make because:

• This can be whipped up easily and quickly even for a crowd. 
• Delicious!
• Comfort food
• Pairs well with flatbreads, grains, or slices of bread.

When we grew up we had unexpected guests, remember guests were always welcome, anytime. There would be no prior information or planning about who would be ringing your doorbell, and though it may sound a little odd, it used to be fun.  When you come back from school, you will be meeting your uncle or aunt. Suddenly everything becomes special. A regular monotonous day becomes special all of sudden with everyone exchanging hugs and loads of information. When it came to food, it was never complicated as no one would complain that a feast was not made. Simple comfort foods become the special feast as it would help the guests to settle down, after their journey. Foods like this masiyal, rasam, or vathakuzhambu along with appalam (papad) or fryums would be made for the most comforting food we relished. When we have guests, or when we are short of a variety of veggies, or when we crave for comforting food, or when our moms, aunts, or grandma are tired and want a simple meal to be cooked, they usually make this masiyal. Along with steaming rice, drizzle of ghee, pickle, and appalam, this is an easy way to enjoy your meal in paradise. This masiyal brings nostalgic memories. When a few of our families have an impromptu meeting here, all of these comfort foods become a great help to have a good dinner along with your loved ones.

To make this comforting masiyal, you’ll need the following:

Split yellow moong dal - This adds to protein as well as the creamy texture of this masiyal

Potatoes - They are the star of the dish. Any type of potatoes will work in this recipe.

Salt - Adds flavor

Turmeric - Adds to the color as well as immune building benefits.

Lime/lemon juice - Gives the tanginess

Thai green chilies - Adds to the heat

Ginger - flavor enhancer and digestive benefits.

Dried red chilies, mustard, urad dal, fenugreek, oil, curry leaves, and asafetida - This is a classic mixture of spices that are used to add flavor through tempering.

How Spicy is this masiyal?

The following recipe has a medium spice level. The heat level can be amped up or down by adjusting the spicy green chilies basically to suit your taste. Keep in mind the dried red chilies added to temper will also add to the heat.

Is this vegan?

This masiyal recipe is vegan. 

What to serve with this masiyal?

This masiyal makes a great side for any occasion.  It is great to dunk chunks of crusty bread scooping the dal and some potatoes. I love this with slices of garlic bread. 

How many servings?

When served as a side, this potato masiyal is good for 6 to 8. When served as a stew with slices of crusty bread or garlic bread, this will serve about three to four, depending on individual capacity and whether a sida salad is served or not.

What are the variations that can be made?

Generally, masiyal gets the tanginess from the added tamarind, and this Vethala valli Kizhangu Masiyal and Elephant Yam or Senai Kizhangu Masiyal are classic examples. This potato masiyal is different because of the addition of lemon juice for the tangy flavor. If you do not have lemon juice, tamarind juice can be added, but it should be added along with dal for it to boil, enabling the flavors to weld.

Instant Pot is used to cook the dal and potatoes. Regular stove top pressure cookers can be used, cook for three whistles. Cooking over flame may take a little longer than pressure cookers.

This recipe is also quick one to make. When the potatoes and dal are cooked in Instant pot, ginger and Thai chili can be chopped. There is no other prep work required and so an easy option to make on a busy day.

If you are a potato lover, just like the majority of the world, try these delicious potato recipes from the blog.

Aloo Masala

Potato Pizza

Paneer Tikka Poutine

Aloo Green Beans

Vichyssoise

Cashew Yogurt Potato Muffins

Samosa Muffins

Samosa Chaat Pizza

This week I am sharing potato recipes that are made with the addition of lentils for Blogging Marathon. Lentils and Potatoes make a heavenly combination like this popular street food Masal Puri, Baked Potato Ragada Chaat, Creamy Vegan Lentil Soup, or Aloo Channa Paneer Pie. Stay tuned for yet another delicious potato lentil combo recipe. 

I am also linking this to Sundays on Silverado, Wonderful Wednesday, What’s For Dinner, and Crafty Creators.

Ingredients

Serves 6 to 8

Potatoes - 500g

Split yellow moong dal - 1/2 cup

Salt - 1.5 tsp

Water - 1.5 plus 1.75 cups

Turmeric

Green chilies - 3 to 6

Ginger - 1 tbsp

Lemon juice - 2 tsp

For Tempering

Oil - 2 tbsp

Mustard seeds - 3/4 tsp

Dried red chilies - 3 torn

Fenugreek - 1/4 tsp

Split urad dal - 3/4 tsp

Asafetida - 1/4 tsp

Curry leaves - 1

Method

Place a trivet stand inside the Instant Pot. Place the dal with 1.5 cups water and a pinch of turmeric, and cover with a plate topped with potatoes. Cook on high pressure for 3 min and let the pressure release naturally.

Mash the dal slightly and set aside. Peel and cube the potatoes.

Heat oil in a pan over medium flame. Add the torn red chilies followed by mustard seeds, split urad dal, and fenugreek seeds. Let it bloom for 30 seconds, add chopped ginger, green chilies, curry leaves, and asafetida, and fry for 20-30 seconds.

Add the cubed potatoes and sauté for 2 minutes.

Add the dal, remaining water, salt, and simmer for 3-4 minutes. 

Stir in the lemon juice, garnish with cilantro, and serve with roti or cooked grains.