Food Network: South Indian Spicy Lentil Stew

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South Indian Spicy Lentil Stew
Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott

Ingredients
4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground

1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

Directions
In a large saucepan bring the water to a boil. Add the
dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon
juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the
dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro
and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and
fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to

the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.