Kootu Kari(Yam & Kabul Chenna)

How to Prepare

1. Cook the soaked Kabul Channa (black chickpeas) in a pressure cooker with 6 cups of water and a pinch of salt for 3 whistles or until soft. Set aside.
2. Peel and chop the yam into medium-sized cubes. Boil the yam in 4 cups of water with a pinch of turmeric until tender (about 10-15 minutes). Drain and set aside.
3. In a blender, grind 1.5 cups of grated coconut
4. 3 teaspoons of cumin seeds, and 6-8 dried red chilies with a little water to make a smooth paste.
5. In a large pot, heat 3 tablespoons of coconut oil. Add 1.5 teaspoons of mustard seeds and let them splutter.
6. Add 3 teaspoons of urad dal and 3 teaspoons of channa dal to the pot. Fry until golden brown.
7. Add a pinch of asafoetida and 15-20 curry leaves. Sauté for a few seconds.
8. Add the cooked yam and Kabul Channa to the pot. Mix well.
9. Pour in the ground coconut paste and add 3-4 cups of water to adjust consistency. Add salt to taste.
10. Bring the mixture to a boil, then simmer for 10 minutes until the flavors meld together.
11. Garnish with chopped coriander leaves and serve hot with rice or roti.