South Indian Spicy Lentil Stew

Name: South Indian Spicy Lentil Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsp black mustard seeds; 2 carrots, cut into large chunks; 1 teaspoon cumin seeds, ground; 6 dried curry leaves; 1 jalapeno peppers, seeded and chopped; 237 milliliters masur dahl (red lentils) or mung dahl (yellow lentils); 5 larges okra, halved lengthways; 2 potatoes, cut into large chunks; 1 Tbsp sambhar masala; 2 teaspoons salt; 1 Tbsp cilantro seeds, ground; 2 teaspoons tamarind paste or 1 tablespoon lemon juice; 2 tomatoes, cut into large chunks; 1 Tbsp tumeric; 1 Tbsp vegetable oil; 946 milliliters water

South Indian Spicy Lentil Stew might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, whole 30, and vegan recipe has 240 calories, 12g of protein, and 5g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A couple people really liked this Indian dish. If you have okra, tomatoes, cilantro seeds, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

In a large saucepan bring the water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tamarind Paste

Lemon Juice

Potato

Tomato

Carrot

Turmeric

Water

Okra

Salt

Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat.

Ingredients you will need

Cilantro

Cumin

Cooking Oil

Equipment you will use

Frying Pan

Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop.

Ingredients you will need

Mustard Seeds

Curry Leaves

Chili Pepper

Seeds

Pop

Equipment you will use

Frying Pan

Add the fried spices to the cooked dahl and vegetables.

Ingredients you will need

Vegetable

Spices

Add the sambhar masala and mix well.

The stew can be prepared up to 2 hours in advance.

Ingredients you will need

Stew

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

black mustard seeds 2

carrots, cut into large chunks 1teaspoon

cumin seeds, ground 6

dried curry leaves 1

jalapeno peppers, seeded and chopped 237milliliters

masur dahl (red lentils) or mung dahl (yellow lentils)5larges

okra, halved lengthways 2

potatoes, cut into large chunks 1Tbsp

sambhar masala 2teaspoons

salt 1Tbsp

cilantro seeds, ground 2teaspoons

tamarind paste or 1 tablespoon lemon juice 2

tomatoes, cut into large chunks 1Tbsp

tumeric 1Tbsp

vegetable oil 946milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.