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; 180 grams 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

Forget going out to eat or ordering takeout every time you crave Indian food. Try making South Indian Spicy Lentil Stew at home. This recipe serves 6. One serving contains 234 calories, 11g of protein, and 5g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A mixture of mung dahl, curry leaves, tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 50 minutes. Users who liked this recipe also liked Sambar - A South-indian Tamarind Lentil Stew, South Indian Lentil Cakes With Raita, and South Indian Lentil Cakes with Raita.

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 180grams

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: Cabernet Sauvignon, Chablis, Malbec

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Stave & Steel Bourbon Barrel Aged Cabernet Sauvignon. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 25 dollars per bottle.

Stave & Steel Bourbon Barrel Aged Cabernet Sauvignon

100% of our Cabernet Sauvignon was aged 4 months in charred, Kentucky bourbon barrels, creating a full-bodied wine with bold fruit flavors, dark cherry, blackberry, and plum enrich the palate, providing excellent structure and generous tannins. The bourbon influences add notes of vanilla, caramel, and spice that lead to a long, smooth finish.