Yam and Lentil Poriyal

Method

1. 1

   Prepare yam: Peel 150g elephant yam and cut into 1-cm cubes. Parboil 5 minutes. Drain.

2. 2

   Cook toor dal: Pressure cook half cup toor dal for 3 whistles. Mash well.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

6. 6

   Fry yam: Add parboiled yam cubes. Cook on high heat 4-5 minutes until lightly golden.

7. 7

   Add spices: Add half tsp turmeric, half tsp red chilli powder and salt. Toss and cook 2 minutes.

8. 8

   Add mashed dal: Add the mashed toor dal. Mix gently and cook 3 minutes.

9. 9

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

10. 10

    Serve: Adjust salt. Yam and lentil poriyal is a filling and nutritious side dish. Serve with steamed rice, sambar and rasam.