Monday, September 28, 2009

Chenai Masiyal


1/2 lb Yam1 Pinch Turmeric1 tsp Mustard SeedsGhee
1/4 cup Split Moong Dal1 tbsp Grated Ginger1 tsp JeeraSalt
1 medium Tomato3-4 Slit Green Chillies1 tsp Urad Dal
1 Lemon1 pinch Hing
4-5 Curry Leaves
Fresh Dhania

Peel and cut the yam into 1 inch cubes.
Pressure cook the yam along with the plit yellow moong dal for about 4 whistles.
In a pan, add 2-3 tsp of ghee and plutter the mustard seeds.
Add the Jeera, Urad Dal, Curry leaves, slit green chillies and Hing and roast until golden.
Add the turmeric, salt and tomatoes and cook for a few minutes until mushy.
Lightly mash the dal/yam with a splatula and add this to the pan along with a cup of water.
Bring it to a boil.
Turn off the heat and mix in the juice of 1 medium lemon.
Season with Dhania leaves and serve.

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