Wash the potatoes using enough water and pressure cook the potatoes till soft. I cooked for 3 whistles and in simmer for 5 minutes.

When the potatoes are getting cooked, prepare green chillies and ginger paste. I used mortar and pestle to coarsely mince them. Also peel off the onion and chop it in to thin slices. Similarly get the coriander leaves chopped finely.

Next heat a pan adding oil, mustard seeds, split black gram lentils, chickpea lentils and curry leaves. Saute till the mustard sizzle and lentils turn slightly brown. Then include onion slices and continue sauteeing. When the onions turn translucent add grated carrot and ginger-chilly paste.

Continue sauteeing for a minute and add a cup of water. Meanwhile peel the skin off from cooked potatoes and break them in to chunks with your hand.

When water is boiling, add turmeric powder, salt, sugar and potato chunks. Combine everything well. You can mash few potato chunks for the masala to be thick. Finally garnish with chopped coriander leaves.

Wonderful poori masala breakfast is ready to kick-start your day.

The potatoes should be cooked well and do not mash them together, let some of them be in chunks.

The ginger and green chillies give the dish nice spice kick. So use them according your taste buds.

You can also add cooked green peas to this masala.