Wash and pressure Cook Thuvar dhal and Bengal gram
Dice Senai kizhangu into small pieces and cook with turmeric powder and salt till it softens. Strain the water.
Add 1 tsp of oil in a tava and roast dry nbengal gram black pepper and dry chilies. Then add grated coconut on a small flame. Remove before it changes colour. Allow it cool down to room temperature. In a blender add the roasted ingredients and grind to a fine paste by adding required water.
Now the tempering part, Add oil and mustard seeds, urad dhal, after mustard splutters, add asafoetida, curry leaves, onion and give a stir for 3 mins, Now add cooked Elephant Yam, cooked dhal and allow it boil for 3 mins
Now add the grounded paste and let it boil for another 2 mins Remove from heat and add ghee.Serve with Rice.
