South Indian Spicy Lentil Stew

Total Time:
50 min
10 min
40 min

serves 6

  • 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
  • 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.

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