Puffy Chappati & Sweet Potatoes

I had been attempting to make Chappati's for a very long time before they ever turned out soft, and puffy. They would either be too thick, or too thin and rock hard, and they never puffed. No matter how I tried, they would never turn out, but I never stopped trying. I think it took me a few years of practice before I figured out what worked for me. I can make them now without a second thought and they always turn out perfect.

This is a sweet potato dish from Betty Crocker's Indian Home Cooking. It is one of my favorite ways to eat sweet potatoes now. I ate almost an entire one pound potato by myself!
Ingredients:

• 1 tbs. vegetable oil
• 1 tsp. black mustard seed
• 1/4 tsp. asafetida
  
• 2 tbs. channa dal
• 1 large sweet potato (1 pound), peeled and cut into 1/2 inch cubes
• 10 fresh curry leaves
• 1 tsp. sambhar powder
• 3/4 tsp salt, or more to taste
• 1/2 cup water

Method:

Heat oil on medium-high heat, add mustard seeds. Wait for them to start popping, then cover skillet with a lid until popping stops. Add asafetida and channa dal, frying for about 1 minute or until dal is golden brown. Add remaining ingredients except water, frying for 1 to 2 minutes. Stir in water, heat to boiling, reduce heat. Cover and simmer 5 to 7 minutes, or until sweet potatoes are tender.

~ There are two great days in a person's life - the day we are born and the day we discover why - William Barclay ~