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Instructions Cut potatoes into small cubes.
Boil potatoes until tender, drain, and remove the skins. With oil, fry mustard seeds, yellow split peas, and blackgram dal and set them aside. Next, saut onions in water with chopped garlic and tomato. Add turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the onion. Add chickpeas and mix thoroughly.