Podimas (Potatoes with Turmeric and Fried Lentils)

This classic South Indian potato side dish is also the traditional filling for dosas—indeed, it’s what I use for Dosas. They’re not quite mashed potatoes, not quite chopped potatoes, but something in between, with a sunny yellow hue from the turmeric. I especially love the textural contrast created by the crunchy, fried urad dal dotting the soft, pillowy potatoes. This dish is perfect to serve at a summer barbecue or as part of a buffet, because it’s great at room temperature.

MAKES ABOUT 2 CUPS (enough to fill four 8-inch dosas)

INGREDIENTS

Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond Padma Lakshmi

• 2 pounds Yukon Gold potatoes, unpeeled (to expedite cooking, buy smaller potatoes that are roughly the same size)

• 2 tablespoons neutral oil

• 1 teaspoon black mustard seeds

• 1 tablespoon split skinless urad dal

• 1/2 teaspoon cumin seeds

• 12 curry leaves, torn into pieces

• 1/2 small yellow onion, finely chopped (about 1/2 cup)

• 1 serrano chile or 2 green Indian chiles, minced

• 1/2 teaspoon ground turmeric

• Kosher salt

• 1 tablespoon fresh lemon juice, plus more to taste

• 1/2 cup chopped fresh cilantro

DIRECTIONS

1. Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.

2. In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds, and curry leaves (be careful, they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.

3. Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.

4. Add ¼ cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

From Padma’s All American by Padma Lakshmi © 2025 by Lakshmi Media, Inc. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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