This is (roughly) a Tamil recipe from a cookbook that I bought in Bangalore, called a Cook's Tour of South India. I doubt it's available here. Fatfree- ized only by the deletion of 1/4 c. Of oil.

Simmer 2 c. Of small red lentils in about 5 c. Water while you are doing everything else.

In a separate, large pot, dry pop (like making popcorn, over med heat):

2 T. black mustard seeds

Add to the pot:

5 medium to large yams, peeled and cut into 1" cubes enough water to cover the yams by about 1/2" 1 T. turmeric 2 T. tamarind concentrate, blended with water so it dissolves easily in the pot (ever bite a lump of tamarind concentrate?) 1 t. (or more) compounded asafoetida 1 T. (optional) finely ground dried coconut, microwaved with 1/2 c.

rice milk

Simmer yams until soft but not falling apart. When lentils are soft (takes about 1/2 hr if you got the right kind) drain off any water you can and add lentils to the yam pot. Stir and cook, adding more water if mixture is too thick (texture of a thick soup is good, texture of refried beans is 'too thick'). Then add:

1/2 c. Fresh cilantro a handful of fresh or dried curry leaves salt to taste *fresh chili paste to taste *2 T.-1/4 c. Chickpea (gram or besan) flour, mixed with water and gradually thinned to avoid lumps. Dribble into the soup while stirring.

The chickpea flour replaces hand-ground chickpeas or mung beans, which thicken the stew, making the sauce more 'gravylike'. Yum. Also, using the red chili paste (a violently hot vietnamese concoction with citric acid added to fresh ground chilies) improves the taste. Yum. Yam.

with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv.

1.80ss