Photo: South Indian Spicy Lentil Stew Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By kiraesq
on March 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not good. The recipe was unclear, and grinding the "cilantro" seeds - which I took to mean corriander - left the husks in place. The recipe was very bland. I could have done better just winging indian style lentils from scratch. Definitely would not make this again.
By tammy_8940854
Matawan, NJ
on July 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this probably half a dozen times and we love it - I use my immersion blender and partially blend it (by my husband's request - I also use canned tomatoes just because it's easier and I always have them in the pantry. Trader Joe's sells a version in a jer, but I like this recipe better and it's much cheaper to make it myself :
By mcassell_5520895
dallas, TX
on June 25, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The flavors were flat. I added sugar to remove bitterness. The seasonings need tweeking, but i don't know enough about Indian flavors to get there. I won't use this recipe again.
I served w/ the butter chicken (on this site which was delicious.
Read all 6 reviews