Senai Masiyal | Chenai Masiyal | Elephant Yam Masiyal
Senai Masiyal is a stew where Senai (yam) is cooked with tuvar dal, mashed and further flavored with green chili and lemon juice. This absolute delicious dish goes very well as an accompaiment to kuzhambu or rasam varities.
Servings: 3 people
Calories: 168.7kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
- 250 g Elephant Yam (Senai / Suran / Ratalu)
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- 1 nos Lemon medium size
- ¼ teaspoon Turmeric Powder
- ¾ teaspoon Salt adjust to your taste
- 1 handful Coriander Leaves chopped
Tempering
- 1 teaspoon Oil preferably coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
- 3 nos Green Chili finely chopped, adjust to your spice level
- 1 sprig Curry leaves torn
Instructions
Preparation
- Wash, clean, peel the Yam. Cut them in 1 inch cubes.
Cooking Yam (Senai)
- 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.
Cooking Toor Dal
- 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
- Once the pressure is completely released, open the pressure cooker. Mash the dal nicely using back side of the ladle.
Start cooking Senai Masiyal
- 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.
Tempering
- 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.
- To this add hing, chopped green chili, curry leaves and fry it for few seconds. Remove from flame and add it to the boiling senai masiyal and mix it well. Switch off the flame.
Add Lemon Juice and serve
- When the senai masiyal cools off (or just before serving) add lemon extract and mix it well.
- Now the yummy Senai Masiyal is ready to serve.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 168.7kcal | Carbohydrates: 32.5g | Protein: 2.3g | Fat: 4.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sodium: 600.9mg | Potassium: 640.2mg | Fiber: 4.5g | Sugar: 9.1g