Improved Yam-in-Gravy

Improved Yam-in-Gravy Recipe: A Delicious Indian Delight

Region / culture: India | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Yam-in-Gravy is a delicious and hearty dish that combines the earthy sweetness of yams with a flavorful lentil gravy. This improved version of the traditional recipe adds extra depth of flavor and texture, making it a perfect comfort food for any occasion.

History

Yam-in-Gravy has its origins in South Indian cuisine, where yams are a popular ingredient in many dishes. This recipe has been passed down through generations, with each family adding their own unique twist to make it their own.

Ingredients

2 cups of small red lentils
about 5 cups of water
2 tsp of black mustard seeds
5 medium to large yams, peeled and cut into 1" cubes
enough water to cover the yams by about 0.5"
1 tsp of turmeric
2 tsp of tamarind concentrate, blended with water so it dissolves easily in the pot (ever bite a lump of tamarind concentrate?)
1 tsp (or more) of compounded asafoetida
1 tsp (optional) of finely ground dried coconut
0.5 cup of rice milk
0.5 cup of fresh cilantro
a handful of fresh or dried curry leaves
salt to taste
fresh chile paste to taste
2 tbsp to 0.25 cup of chickpea (gram or besan) flour mixed with water

How to prepare

Simmer the lentils in the water while performing other tasks.
In a separate large pot, dry pop the black mustard seeds over medium heat, similar to making popcorn.
Add the yams, enough water to cover them, turmeric, tamarind concentrate blended with water for easy dissolution, asafoetida, dried coconut microwaved with 0.5 cup rice milk to the pot.
Simmer the yams until they are soft but not falling apart.
When the lentils are soft (approximately 0.5 hour depending on the type), drain any excess water and add them to the pot with the yams.
Stir and cook, adding more water if the mixture is too thick (a thick soup-like texture is desired, while a texture similar to refried beans is considered too thick).
Then add cilantro, curry leaves, salt to taste, fresh chile paste, and chickpea flour mixed with water, gradually thinning it to avoid lumps.
Dribble the mixture into the soup while stirring.
The chickpea flour serves as a substitute for hand-ground chickpeas or mung beans, which thicken the stew and create a more gravy-like sauce. Yum!
Additionally, using red chile paste (a highly spicy Vietnamese concoction with added citric acid to fresh ground chilies) enhances the taste. Yum.

Variations

Add diced vegetables such as carrots or bell peppers for extra color and nutrients.
Substitute sweet potatoes for yams for a slightly different flavor profile.
Garnish with toasted cashews or coconut flakes for added texture and crunch.

Cooking Tips & Tricks

Be sure to simmer the lentils separately to ensure they are cooked through before adding them to the yam mixture.

- Toasting the black mustard seeds before adding them to the pot will enhance their flavor and aroma.

- Adjust the amount of fresh chile paste to suit your spice preference.

- Gradually add the chickpea flour mixture to the pot to avoid lumps and achieve the desired consistency.

Serving Suggestions

Serve the Improved Yam-in-Gravy hot with steamed rice or naan bread for a complete and satisfying meal.

Cooking Techniques

Simmer the lentils separately to ensure they are fully cooked before adding them to the yam mixture.

- Toast the black mustard seeds to release their flavor before adding them to the pot.

- Gradually add the chickpea flour mixture to the pot while stirring to avoid lumps and achieve a smooth consistency.

Ingredient Substitutions

Use sweet potatoes instead of yams for a similar texture and flavor.

- Substitute coconut milk for rice milk for a creamier consistency.

- Use ghee or vegetable oil instead of coconut oil for a different flavor profile.

Make Ahead Tips

Prepare the lentils and yam mixture ahead of time and store them separately in the refrigerator. Combine and reheat before serving for a quick and easy meal.

Presentation Ideas

Garnish the Improved Yam-in-Gravy with fresh cilantro leaves and a sprinkle of black mustard seeds for a pop of color and flavor.

Pairing Recommendations

Serve this dish with a side of tangy mango chutney or a cooling cucumber raita to balance out the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Improved Yam-in-Gravy contains approximately 300 calories, making it a satisfying and wholesome meal option.

Carbohydrates

Each serving of Improved Yam-in-Gravy contains approximately 45 grams of carbohydrates, making it a filling and energy-rich dish.

Fats

This dish is low in fat, with only a small amount coming from the coconut and chickpea flour used in the recipe.

Proteins

Yam-in-Gravy is a good source of plant-based protein, with the lentils providing essential amino acids for a balanced diet.

Vitamins and minerals

Yams are rich in vitamins A and C, as well as potassium and fiber. The lentils add iron and folate to the dish, making it a nutritious choice for a meal.

Alergens

This recipe contains coconut and chickpea flour, which may be allergens for some individuals. Be sure to check for any dietary restrictions before serving.

Summary

Improved Yam-in-Gravy is a nutritious and balanced dish that provides a good source of carbohydrates, proteins, vitamins, and minerals in each serving.

Summary

Improved Yam-in-Gravy is a flavorful and nutritious dish that combines the sweetness of yams with a hearty lentil gravy. With a balance of carbohydrates, proteins, vitamins, and minerals, this dish is a wholesome and satisfying meal option for any occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Improved Yam-in-Gravy. It was a chilly autumn day, and I had just finished my weekly trip to the farmer's market. As I was unpacking my bags of fresh fruits and vegetables, a piece of torn paper fluttered out and landed at my feet. Intrigued, I picked it up and saw that it was a handwritten recipe for a dish I had never heard of before.

The recipe was titled "Improved Yam-in-Gravy" and it listed ingredients like yams, onions, garlic, and a variety of spices that I had never thought of combining together. As I read through the instructions, my mouth watered at the thought of the rich, savory dish that would result from following the recipe.

I had always considered myself a proficient cook, but this recipe challenged me in a way that I had never experienced before. The flavors and techniques were unlike anything I had ever tried, and I knew that I had to make it my mission to master the art of making Improved Yam-in-Gravy.

I began by gathering all of the ingredients listed on the recipe and setting them out on my kitchen counter. The yams were firm and sweet, the onions were pungent and crisp, and the garlic cloves were plump and fragrant. I could hardly contain my excitement as I prepared to embark on this culinary adventure.

The first step was to peel and chop the yams into bite-sized pieces. As I worked, I marveled at the vibrant orange color of the flesh and the earthy sweetness that wafted up from the cutting board. Next, I diced the onions and minced the garlic, relishing the sharp aroma that filled the kitchen.

I heated a generous amount of olive oil in a large skillet and added the onions and garlic, letting them sizzle and soften until they were golden and fragrant. Then, I added the yams to the skillet, stirring them gently to coat them in the savory mixture. The scent of caramelized onions and roasted garlic filled the air, making my stomach growl in anticipation.

As the yams began to soften and caramelize, I added a blend of spices that the recipe called for - cumin, paprika, coriander, and a hint of cinnamon. The warm, earthy aromas mingled with the sweet scent of the yams, creating a tantalizing mix of flavors that made my mouth water.

Next, I poured in a rich broth made from vegetable stock and a splash of soy sauce, letting the liquid bubble and simmer as it absorbed the spices and melded with the yams. The gravy thickened and darkened, becoming a velvety sauce that clung to the tender yam pieces like a warm embrace.

After a final sprinkling of fresh herbs and a squeeze of lemon juice, I couldn't wait any longer to taste the fruits of my labor. I spooned a generous portion of Improved Yam-in-Gravy onto a plate and took my first bite.

The flavors exploded on my tongue - the sweet yams, the savory onions and garlic, the warm spices, and the tangy broth all combined in a symphony of taste that left me speechless. I closed my eyes and savored each bite, feeling a sense of accomplishment and satisfaction wash over me.

As I finished the last morsel on my plate, I knew that I had truly mastered the art of making Improved Yam-in-Gravy. And as I sat back in my chair, content and full, I couldn't help but feel grateful for the piece of torn paper that had led me on this culinary journey of discovery. I knew that this recipe would become a cherished favorite in my repertoire, and that I would pass it down to future generations with pride and joy.