Wash and cut the yam, ginger, and green chillies into small pieces. Put them in a pressure cooker with salt and turmeric powder. Pressure cook till the yam is well cooked.
Open the cooker and roughly mash the yam with a ladle.
Put the cooker back on fire and add the cooked dal and salt.
Keep it for 5 minutes till all the ingredients are mixed together. Remove from fire.
Heat oil and add the mustard, urad dal, and curry leaves.
Pour them over the yam.
Lastly, add the lemon juice. Do not reheat after adding the lemon juice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.