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Senai Masiyal is a simple yet delicious stew. It's a made using cooked, mashed yam (Senai) and toor dal, tempered with green chili and finally flavored with lime juice. A tangy, mild spicy stew with full flavor of green chili and lemon juice that is delicious along with steaming hot rice.

Few Variations that you may want to try when making Senai Masiyal

Add grated ginger for additional flavor - Along with seasoning we can add finely chopped or grated ginger to enhance the flavor of the masiyal
Add peanuts for extra crunchiness - This is not traditional, but you add peanuts to the stew. While cooking dal, you can also add a handful of peanuts. Addition of Peanuts brings crunchiness to the stew.
Add Sambar powder to make it more spicier - We prefer the stew to be mild, but if you would like it little more spicy, then you can add a teaspoon of sambar powder while cooking.

Few Tips to make best tasting Senai Masiyal

If Yum is not cooked properly, then some Yum varieties may give the itching sensation in your inner mouth. Make sure that the Yum is cooked completely. Also it may give itching sensation when you cut this vegetable. Apply some oil in your hand to prevent this.
To reduce the cooking time, you can cook both dal & yum together in the pressure cooker
Don't cook once you add the lemon juice. It makes the stew slightly bitter. Add the lemon juice once stew is removed from stove.

If you like this Senai Masiyal, then you can also try other recipes made using Yam (Senai)

Chana Kadi (Yam Kadi) - Chenai Kadi is a tangy stew where the yam is cooked with a tamarind and finally flavored with lemon and coconut.
Senaikizhangu Arachukalaki - Senai Thayir Pachadi is a great accompaniment to any Kuzhambu, especially with Poricha Kuzhambu. The cooked Senai (Yam) is ground well and mixed with curd along with spices. Easy to make and very tasty.
Malabar Erissery - Erissery is one of the popular stew made in Kerala, especially for the Sadya. ThFor Malabar Erissery, we usually use Raw Banana or Senai Kizhangu (Yam).

Recipe Card to make Senai Masiyal

Method to make Senai Maisyal with step by step pictures :

Wash, clean, peel the Yam. Cut them in 1 inch cubes. Chop the green chili and keep it aside. Take the chopped Yam pieces into a pressure cooker. Soak them into water till the Yam pieces are immersed. Also add pinch of turmeric powder. Cook them in the pressure cooker for about 3-4 whistles. Once the pressure is completely released, open the pressure cooker. Roughly mash the yam pieces using back side of the ladle. It's okay to leave some peices not mashed

Take the Toor dal into a pressure cooker. Add water till dal is immersed. Add pinch of turmeric powder and pressure cook them over 3-4 whistles
In a pan, mix the cooked (and mashed) dal and yam. To this add salt and mix well. Start the heat and bring this mixture to boil. Once it start to boil bring the fame to low.

In a separate pan, add oil and when the oil is hot, add the mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry it till it becomes golden color.