Yam and Lentil Poriyal

Ingredients

• - 250g elephant yam
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare yam: Peel 150g elephant yam and cut into 1-cm cubes. Parboil 5 minutes. Drain.
2. Cook toor dal: Pressure cook half cup toor dal for 3 whistles. Mash well.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add shallots: Add 5 sliced shallots and cook 3 minutes.
6. Fry yam: Add parboiled yam cubes. Cook on high heat 4-5 minutes until lightly golden.
7. Add spices: Add half tsp turmeric, half tsp red chilli powder and salt. Toss and cook 2 minutes.
8. Add mashed dal: Add the mashed toor dal. Mix gently and cook 3 minutes.
9. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
10. Serve: Adjust salt. Yam and lentil poriyal is a filling and nutritious side dish. Serve with steamed rice, sambar and rasam.