Ingredients

2 large Potatoes diced into medium-sized cubes
2 large Onions also diced to match the potatoes in size
3 Tbsp Besan (Chana dal flour)
Turmeric enough to give color to the gravy
1/2 + ACI- piece of Ginger chopped fine
Green chillies slit into quarters (as per taste)
Curry leaves (optional)
Salt to taste

Seasoning :

3 Tsp of cooking oil
1 Tbsp urad daal

Method :

1. Add enough water to the Besan to make a smooth paste. Add 2 pinches of turmeric. Remove all lumps. Set aside.
2. Make seasoning with oil and urad daal in a pan.
3. Add ginger, chillies and curry leaves and toss for a minute.
4. Add the Potato and Onion pieces. Add Salt. Maybe also a pinch of turmeric to give color to pieces. Then add minimum water to let cook. Cover with a lid and let simmer till 'almost' done.
5. At this point add the Besan paste. Mix gently. Besan should form a gravy like consistency in the pan. If required add more water or besan paste to achieve the desired consistency. Remember, the gravy will get thicker as it cooks.
6. You should let the besan cook well on low flame stirring regularly but gently.