Recipe by Rosy Pinto
Ingredients:
250gms brown chickpeas (clean, rinse and soak overnight)
1/2 kg yam
For the masala:
1 tbsp oil
4 red byadgi chillies
2.5 tbsp coriander seeds
2.5 tsp cumin seeds
1/2 tsp pepper corns
1/2 tsp fenugreek seeds
20 curry leaves
2 cups fresh grated coconut
1 medium size onion (sliced)
4 big cloves garlic (chopped)
small ball of tamarind
Tempering:
2 to 3 tbsp oil
1 tsp mustard seeds
3 to 4 byadgi or Kashmiri chillies
1/2 tsp hing/asafoetida powder
1-2 sprigs curry leaves
Steps:
Preparation:
- Pressure cook chickpeas with enough salt and water for 5 to 7 whistles, allow it to cool and release the pressure.
- Peel the skin of yam first, chop into cubes and soak it in water as you chop to prevent yam from turning black. Use a strainer to drain the water and rinse thoroughly under tap water. Avoid using your hands to prevent itchiness.
- Boil yam with water, salt and 1/2 tsp turmeric powder for 5 minutes or until done. Do not over cook.
- Drain the boiled yam before adding to the curry and discard the water to prevent itchiness of tongue and throat.
For the curry:
- Heat 2 tsp oil in a pan and saute the chillies, coriander, cumin, pepper, fenugreek seeds and curry leaves for 1 to 2 minutes. Add coconut and continue to roast for 2 minutes. Remove, set aside to cool and then powder in a blender.
- Add 1 tsp oil to the pan and saute the onion and garlic for 2 to 3 minutes. Once cooled add it the blender with tamarind and required amount of water. Blend to smooth thick paste.
- Heat a nonstick pan, add ground masala paste and 1 to 2 cups of water and mix well. Add boiled and drained yam and drained chickpeas.
- Add salt, mix well and bring it to a boil. Add water only if required to get a medium thick consistency. Cover and simmer for 5 minutes.
- Heat oil in a tadka pan. Splutter mustard seeds, then add curry leaves and red chillies. Saute for a few seconds and add asafoetida. Switch off the flame and pour over the curry and mix well.
- ENJOY!