Firstly, In a pressure cooker add roughly chopped potatoes, turmeric powder, enough water to soak
Pressure cook for 2 whistles and let the pressure releases naturally
Place the cooked potatoes in a colander and drain the water
Furthermore, run tap water to prevent further cooking
Let the water drain completely and potatoes turn cold. Peel off the skin and cut the potatoes into a bite-sized piece
In a cast-iron skillet add 1 tablespoon of oil and let the oil turns hot
Add mustard seeds, channel dal, and curry leaves, and let them splutter
Turn down the flame to low-medium
Furthermore, add sambar powder and salt; give a quick mix
Add potatoes and mix well
Cook for a minute, mix well in between
Furthermore, add 1 tablespoon of oil and mix well
Add besan flour and mix well
Finally, add a generous pinch of hing and cook for 20 minutes, sauteeing the potatoes once in a while for even roasting