Trim the edges of the Taro Roots. If some are big, cut them into half to make them all of even size.

On medium heat, in a large saucepan, add the taro roots and enough water to cover the taro root pieces. Add 2 teaspoons of salt. Boil for about 10 minutes, or until taro root is cooked but firm. Check after 5 minutes, and then every 2 minutes. Don't cook too much or too little. Test with a toothpick. If it comes clean, it is cooked.

When the taro roots are cooked, set the saucepan aside, let the taro roots cool, then drain. You can wait until the taro roots get cooled off by themselves, or you can place them in cold water.

Gently remove the skin of the taro roots thoroughly and place them in a bowl.

Chop the peeles taro roots into small chunks. (See picture)

In a non-stick frypan, add 2 tbsp oil.

Note : If you don't want to add any of the dahls or spices, you can just stir fry the taro root pieces with just salt. The dish will still come out very tasty.

When oil is hot, add the mustard seeds. When they start crackling, reduce the heat to very low, and add the ural dhal and channa dahl. Stir fry until the dahls are light golden brown. Don't fry too much and burn them.

Add the taro root pieces, 1 teaspoon salt and turmeric. Sprinkle 2 tbsp oil or spray oil evenly, on top. Gently turn around the pieces without mashing them, and stir fry for 2 minutes.

Add the cayenne pepper, hing and curry leaves.

Add 2 more tbsp of oil. Stir fry until the taro root pieces are golden brown.

Taste a little. If necessary, add more salt or cayenne pepper. Mix well.

Serve hot as a side dish.