White kabuli channa and yam poricha kootu

Ingredients :

• White kabuli channa - 1 cup [ soaked in water and boiled ]
• Yam [ senai ] - 250 gms. [ remove the outer skin and cut in to big pieces ]
• Carrot - 1 [ cut in to pieces ] it gives little sweet.
• Tamarind paste - 1 1 / 2 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Jaggery - 1 / 2 sp
• Curry leaves - little
• Fresh grated coconut - 1 / 2 cup
• Coriander leaves - little
• Masoor dal or toovar dal - 1 / 2 cup [boiled and mashed ]
• Coconut oil - 3 tbl. sps.

Fry and powder :

• Coriander seeds - 1 table spoon
• Bengal gram dal - 1 table spoon
• Urad dal - 1 table spoon
• Dry red chilli - 6 to 8
• Black pepper - 5 to 6
• Grated fresh coconut - 1 / 4 cup
• Curry leaves - little

[ fry all these ingredients in little oil and powder or wet grind in a mixie and keep aside. ]

For seasoning :

Oil - 2 tbl. sp
Mustard seeds - 1 sp
Dry red chilli - 2 [ broken ]
Fresh grated coconut - 1 / 4 cup

Method :
Take one pressure cooker. Cook yam, carrot ,mashed masoor dal  along  with  kabuli channa in just enough water adding tamarind paste, salt, turmeric, jaggery, curry leaves. Wait for 2 whistle to come, after the pressure goes open the cooker and add the grond masala. Cook for some time till thick. Then heat coconut oil in a kadai season with the given ingredients. While seasoning fry  fresh grated coconut till golden brown and add . Serve hot with rice and other accompaniments. Garnish with curry leaves.