Heat the oil in a flat bottomed vessel.
Add the mustard seeds, white dal, cumin seeds and chana dal. Wait for the mustard seeds to splutter.
Then add the spring onions and saute till they glaze. (You can also add grated ginger and grated garlic here if you would like, I didn’t for the South Indian style method)Add the cubed/chopped red potatoes.
Add the turmeric powder, chili powder and salt.
Add garam masala and tawa fry masala here if making the North Indian style, and dhania powder if needed, 1 tsp each)Cook this on a very slow fire for about 15 to 20 minutes, stirring occasionally till the potatoes have a perfect golden hue. Enjoy with rice or chapatis.