Samosa Stew
This daal (red lentil) and vegetable-based stew is inspired by the flavors and textures in the filling of Indian savory pastries called samosas.
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Cooking tools:
- Dutch oven
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Wooden spoon
- Spoon
- Ladle
- Baking sheet
- Oven
- Stove
- Airtight container
- Serving bowl
Ingredients
- 1 Onions, medium, diced
- 8 oz Carrots, diced
- 1 Jalapenos (opt), diced
- 3 cloves Garlic, diced
- 1 tsp Ginger (opt), grated
- 1 tsp Coriander
- 1 tsp Garam masala
- 1/2 tsp Cumin, ground
- 1/4 tsp Turmeric, ground (opt)
- 1 lb Potatoes, peeled and cubed
- 1 1/2 cup Peas, frozen or canned
- 2 Tbsp Butter
- 4 cups Stock, any type
- 2 Tbsp Soy sauce, low-sodium
- 1/2 cup Lentils, red and uncooked (sub vacuum-packed, pre-cooked lentils)
- 1 Tomatoes, medium, chopped
- 2 tsp Cilantro, chopped
- 4 rounds Naan, wedges
- 2 tsp Lime juice
- 1/2 cup Yogurt, plain or Greek
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