Peel the boiled potatoes and grate them.

Heat sesame oil in a medium-size pan.

Roast dry red chillies, arhar dal, white urad dal, and chana dal until golden and fragrant.

Cool the roasted ingredients and grind them to a fine powder with salt and asafoetida.

Place the pan on low heat and add the ground spice powder.

Add the grated potato and mix well.

Add one teaspoon of sesame oil along the sides of the pan.

Keep stirring and cook for another 2 minutes on low flame.

Serve hot with steamed rice and ghee or whole wheat lachha parathas.