Aloo Tuke

Potatoes 5-6 Medium
Oil for deep frying
Red chili powder 1 tsp
Dry mango powder 1 tsp.
Coriander powder 1 1/2 tsp
Salt to taste

Peel the potatoes and cut them into 2″ thickness (approx. 3 pieces of each potato). Deep fry the potatoes. When they are half done take them out and place on paper towel. Take one piece at a time, place it on your palm, and gently press it. Again deep fry and take out when the potatoes are crisp. Sprinkle red chili powder, dry mango powder, coriander powder & salt
Serve it crisp.
The easier way is to boil the potatoes instead of frying for the first time. Then cut them into pieces. Gentle press it and deep fry. Once crisp take them out & sprinkle the spices.

Tri Dali Dal (Three Lentils Mixed) (for 4)

Chana dal, Urad chilka, Moong chilka in the ratio of 1:1:1/4     1 cup total
(Bengal Gram Lentils, Black split beans, and Green Moong beans)

Tomato (optional) 1 large
Turmeric powder 1/4 tsp
Water 2 1/2 cups
Garlic 2 Cloves
Green chilies 1
Red chili powder (Cayne Pepper) 1/2 tsp
Oil 2 tbsp
Salt to taste
Fresh cilantro for garnishing

Pressure cook three lentils (pre-soaked for 3-4 hrs) in 2 1/2 cups of water, turmeric and salt at high for 10 minutes. Simmer the gas; let it cook for another 5-7 minutes. when all the steam is released from cooker, Whisk it well. Crush garlic and green chilies. Heat the ghee in a small frying pan, add garlic and green chili paste. When the paste turns to a golden brown; smells fragrant add red chili powder. Add this to pre-cooked dal. Garnish it with finely chopped cilantro. Serve with plain rice or Indian bread.