Potato saagu (Bombay saagu)

Potato saagu/ Bombay saagu
This is a semi gravy usually made in South India. This is served along with rawa idli, chapati or poori. I have no idea why it is called Bombay saagu.
Ingredients
Potato - 2 to 3 medium (boiled and peeled)
Onion - 1
Tomato - 2 medium
Green chilli - 1 or 2
Ginger - grated 2 tsp
Green peas - 1/4 cup
Oil - 1 tsp
Turmeric powder - 2 tsp
Chilly powder - 1 tsp (optional, depending on which color you want your saagu to be.)
Asofoetida - a pinch
Mustard seeds -1/2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Curry leaves and coriander leaves - finely chopped
Salt - for taste
Method
Boil the potatoes in a pressure cooker. Peel the skin. Mash it into crumbles.
In a kadai take 1 tsp of oil and add mustard seeds. When it splutters add chana dal and urad dal. Heat it till they turn red. Add the onions. Saute it till it becomes golden brown. Add the tomatoes and heat it till it becomes mushy. Add the peas. Now add turmeric powder, red chilli powder and asofoetida. Add the chopped green chillies and ginger. Put  some water and allow to boil. When it boils add the crumbled potatoes and mix it well. Season it with salt. Cover the kadai and allow it to simmer for 2 to 3 minutes. Add the chopped coriander leaves and curry leaves and switch off the flame. Potato saagu is ready to be served with poori, chapati or rawa idli.
1. To make the gravy thick, take about 1 tbsp of beaan powder, mix well with water and add to the saagu and heat it for while.
P.s. I made this on a Thursday and didn't add onions. It was still tasty.
I took the photo before adding coriander and curry leaves