CHANNA AND YAM CURRY

CHANNA  AND  YAM  CURRY:

INGREDIENTS:

250  g yam, peeled and finely cubed
1  cup  whole Bengal gram
2  ripe tomatoes, sliced
1  tsp  oil
2  tsp  ghee
1  tsp mustard seeds

Asafotida, a pinch

1/2  cup grated coconut

3  tbsp  coriander seeds

6  dried red chillies

1  tsp turmeric powder

Fresh curry leaves, for garnishing

Salt, to taste

Lemon-sized ball of tamarind

METHOD:

• Wash and soak gram overnight. Boil it along with a pinch of turmeric powder and salt till soft.
• Heat oil in a small wok and add coriander seeds and red chillies. Saute on low heat till the seeds are brown. Keep aside and let it cool.
•  Blend it along with coconut to achieve a coarse powder-like consistency.
• Boil tamarind pulp with a pinch of turmeric powder for 3-4 minutes. Boil yam in two cups of water, salt and a pinch of turmeric powder. Drain and mix it with tamarind , tomato, gram and the coriander and coconut masala.
• Cook again for 2-3 minutes. Adjust seasoning. Heat ghee and splutter mustard seeds and asafoetida. Pour over the curry and garnish with coriander and curry leaves. Serve hot.

Note: Serve with steamed rice.