Step 1

Cook the potatoes in boiling water until very tender. A toothpick or a fork pierced in the middle should go cleanly through. Chop the potatoes roughly or crumble them into smaller pieces with your fingers. Don't mash them with a fork or masher--you want some texture.

Step 2

Heat oil in wok or skillet over medium-high heat. Add the mustard seeds and asafetida to the oil and wait for the mustard seeds to sputter.

Step 3

Stir in the urad dal and saute a few seconds until it just begins to change color.

Step 4

Add the onions, curry leaves, chopped green chili peppers and turmeric to the wok.

Step 5

Add a generous pinch of salt and saute the onions until soft and just beginning to brown. Stir in the ginger garlic paste and saute for a minute to let it cook.

Step 6

Stir in the potatoes and mix well. Let the potatoes cook over medium-high heat for a few minutes, stirring every couple of minutes, so the potatoes at the bottom get lightly charred. This adds great flavor and some crunch. Check salt and add more as needed.

Step 7

Stir in the lemon juice followed by the cilantro. Mix and turn off heat. Serve hot.