Remove the skin of the elephant yam and chop into 1-inch cubes.

Pressure cook the yam with a little salt and turmeric powder for 1 whistle.

Soak yellow moong dal and chana dal separately for 1 hour.

Pressure cook the soaked dals for 1 whistle.

Add 1 teaspoon of sunflower oil to a pan.

Roast dried red chilies, ginger-garlic, green chillies, cumin seeds, black peppercorns, cinnamon stick, cloves, onion, and grated coconut until fragrant and well-roasted.

Cool the roasted spices and grind into a smooth paste.

Heat the remaining sunflower oil in a pan.

Add bay leaf and fennel seeds and roast for 10 seconds.

Add the ground masala paste and cook until oil separates from the sides of the pan.

Add the cooked dal and mix well.

Add the cooked yam along with tamarind juice and cook for 5 minutes.

Add a little water and cook for another 10 minutes.

Check for seasoning and adjust salt if needed.

Serve hot with steamed rice and other South Indian dishes.