elephant yam (karna kizhangu) – 1/4 kg, toordal or moong dal – 100g. Cut yam into 1/2 inch cubical pieces and cook thee dal and yam separately in pressure cooker using separators. In a vessel, add the dal, yam and 1/2 cup water and heat for about 2 min. Heat little oil in a pan, add mustard seeds. When it flutters, add 3 chopped green chillies, a bit of ginger and cuury leaves. Add this to the yam liquid and mix well. Remove from stove and squeeze one full lime(large) onto this mixture.