Steps
1. Peel the sweet cassava (precedently soaked overnight), cut into pieces.
2. Drain cassava and squeeze dry. Boil until soft, add salt and mash well.
3. Heat oil and fry mustard, dhals, coconut and seasonings with sufficient turmeric to give a good colour to the dish.
4. Add the cooked cassava, stir well and remove from fire. Serve hot.

Source
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome

Serving
4