INGREDIENTS

INSTRUCTIONS

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.  Posted by cgibas@wraightc3.life.uiuc.edu
(Cynthia J. Gibas) to Fatfree  Digest [Volume 13 Issue 16] Dec. 16,
1994.  FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used  with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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