I remember my mother would throw yams in the BBQ pit after cooking a meal and the yams would slowly roast on the coals. She would add butter and sugar cane sugar and we would eat it for dessert. Yams are one of my favourite foods and I have incorporated them in many of my recipes. This soup is well liked by my family, as well as a popular dish for my cooking class.
Boil yams in water on medium heat until tender – about 15 minutes. In a Cuisinart Blender
add yam and water. Mix until it turns into cream. In a stock pot add oil, ginger, salt, coriander powder, red chilli flakes, cumin powder and chana masala and cook on medium heat for 30 seconds. Add the yam mixture to the spices and turn the heat off. Enjoy!
Note: Add ½ cup (125ml) of coconut milk to take the edge off the spices.
Bal grew up in Punjab - India and came to Canada at the age of 20. At the age of 9 she learned how to make food from scratch from her elders. Later, Bal started sharing her cooking talent by giving cooking classes. Her organic, healthy, traditional infusion and quick Indian recipes became so popular that she was invited to appear on CityCooks (City TV) and the local newspaper did a story on her cooking style. Bal has also now written her first cookbook, which focuses on how to make healthy, yummy and quick Indian recipes in less than 20 minutes. The book will be published by Whitecap Books and will be available in Spring 2009. To learn more about Bal, visit her website: www.balshealthykitchen.com