India has so many types of yams, ones that we
don’t even dream of here. In USA we rarely get good fresh yam. Yesterday I went
to QfC to buy a yam.
The whole yam vs. sweet potato mix-up is both fascinating
and frustrating to me. Mostly frustrating. Basically, when shopping in a US
grocery store, if it looks like a sweet potato in size and shape, it probably
is, even if it is labeled as a yam. I bought this Yam/Sweet potato. Next day I
made this Masiyal for lunch.
The word ‘Masiyal’ actually means ‘mashed’. Masiyal
is something that is smashed until smooth and velvety, enjoyed with steaming
rice.
Preparation
: 5
Cooking Time 30 Minutes
Cuisine South Indian
Serves 3-4
Ingredients
Yam Chopped
1 ½ cups
Moong dhal
2 Tablespoons
Turmeric Powder
¼ Teaspoon
Grated Ginger
1 Tablespoon
Finely Chopped Green chillies 3nos.
Lime Juice 2 Tablespoon
Salt To
Taste
For Seasoning/Tadka
Coconut Oil 1 Tablespoon
Mustard Seeds ½ Teaspoon
Cumin Seeds ½ Teaspoon
Hing/ Asafetida powder ½ Teaspoon
Curry Leaves Few
Fresh coriander leaves for garnish
Method:
- Wash and Peel the yam/Sweet Potato. Chop and pressure cook for 1 Whistle. Mashed them well.
- Boil moong dal, mash and keep aside.
- Mix the mashy yam and dal together.
- Heat oil in a pan. Once hot, add the mustard seeds and allow it to splutter, add cumin seeds , Hing and curry leaves. grated ginger and chopped green chillies fry for a minute.
- Add to the yam, dal mash and stir well. Add some lime juice and mix. Allow cooking for a minute and switch off the flame.
- Serve hot with rice.
Notes:
- The dal is optional, feel free to omit if you would like just plain Yam/Sweet Potato taste
- You can substitute with either tovar dal or masoor dal.
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