Potato Salad, South Indian Style

Peel and dice 1 lb of potatoes (Yellow Finn or Yukon Gold are best). Boil until barely tender. Drain, sprinkle with salt and set aside to cool. Heat 2 tsps oil in heavy frying pan or skillet. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chilli, asafoetida powder, and a few curry leaves. When the mustard seeds splutter, add the diced potato and toss together until potato pieces are coated. Add a few drops of water and cover for a couple of minutes. Transfer to large bowl and let cool completely. Add the well-mixed yogurt and blend thoroughly. Serve cold or at room temperature.