India has so many types of yams, ones that we
don’t even dream of here. In USA we rarely get good fresh yam. Yesterday I went
to QfC to buy a  yam.
The whole yam vs. sweet potato mix-up is both fascinating
and frustrating to me. Mostly frustrating. Basically, when shopping in a US
grocery store, if it looks like a sweet potato in size and shape, it probably
is, even if it is labeled as a yam. I bought this Yam/Sweet potato. Next day I
made this Masiyal for lunch.
The word ‘Masiyal’ actually means ‘mashed’. Masiyal
is something that is smashed until smooth and velvety, enjoyed with steaming
rice.
Preparation  Â
:Â Â 5Â
Cooking Time   30 Minutes
Cuisine        South Indian
Serves         3-4
Ingredients
Yam Chopped   Â
                    1  ½ cups
Moong dhal       Â
                   2 Tablespoons
Turmeric PowderÂ
          ¼ Teaspoon
Grated Ginger    Â
           1 Tablespoon
Finely Chopped Green chillies   3nos.
Lime Juice                           2  Tablespoon
Salt                    To
Taste
For Seasoning/Tadka
Coconut Oil               1 Tablespoon
Mustard Seeds             ½ Teaspoon
Cumin Seeds              ½ Teaspoon
Hing/ Asafetida powder       ½ Teaspoon
Curry Leaves              Few
Fresh coriander leaves for garnish
Method:
- Wash and Peel the yam/Sweet Potato. Chop and
pressure cook for 1 Whistle. Mashed them well. - Boil moong dal, mash and keep aside.
- Mix the mashy yam and dal together.
- Heat oil in a pan. Once hot, add the mustard seeds
and allow it to splutter, add cumin seeds , Hing and curry leaves. grated ginger
and chopped green chillies fry for a minute. - Add to the yam, dal mash and stir well. Add some
lime juice and mix. Allow cooking for a minute  and switch off the flame. - Serve hot with rice.
Notes:
- The dal is optional, feel free to omit if you
would like just plain Yam/Sweet Potato taste - You can substitute with either tovar dal or masoor
dal.Â
