Improved Yam-In-Gravy (Vegan)

  • Fat free 1/4 up oil.
  • 2 cups small red lentils
  • 2 Tbsp black mustard seeds
  • 5 medium to large yams, peeled and cut into 1" cubes
  • 2 Tbsp tamarind concentrate, blended with water
  • 1 Tbsp turmeric
  • 1 Tbsp (or more) compounded asafoetida
  • 1 Tbsp (optional) finely ground dried coconut
  • 1/2 cup fresh cilantro
  • salt to taste
  • 2 Tbsp fresh chili paste to taste
  • 1/4 cup chickpea (gram or besan) flour image placeholder

Simmer yams until soft but not falling apar Tbsp 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:

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.

Submitted by: Recipe Group Member