Sweet Potato Kootu

How to Prepare

1. Peel and dice 5 kg of sweet potatoes into small cubes.
2. Pressure cook 2 kg of toor dal with 1 tsp turmeric powder until soft (about 2 whistles).
3. In a blender, grind 500 g grated coconut
4. 10 green chilies, and 2 tbsp cumin seeds with a little water to make a smooth paste.
5. In a large pot, heat 100 ml coconut oil and add 2 tbsp mustard seeds. Once they splutter, add 20 curry leaves and 5 dried red chilies.
6. Add the diced sweet potatoes to the pot and sauté for 5 minutes.
7. Add the cooked toor dal and the coconut paste to the pot. Mix well.
8. Add 2 liters of water, salt to taste, and bring to a boil. Simmer for 15 minutes until the sweet potatoes are tender.
9. Adjust consistency by adding more water if needed. Garnish with chopped coriander leaves before serving.