Seasoned Lentil Stew Recipe | Epicurious
This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A...
Keywords
- stew
- indian
- south asian
- split pea
- turmeric
- tamarind
- potato
- tomato
- onion
- okra
- green bean
- serrano chile
- thai chile
- jalapeño
- cilantro
- main
- dinner
- vegetarian
- gluten free
- dairy free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Ingredients
- 1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
- 3 1/2 cups water, divided
- 1/8 teaspoon ground turmeric
- 1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
- 2 tablespoons hot water
- 1 tablespoon vegetable oil
- 1/8 teaspoon fenugreek seeds
- 1/8 teaspoon ground asafetida
- 1 medium boiling potato, cut into 3/4-inch pieces
- 1 small tomato, chopped
- 1 small onion, chopped
- 1/4 pound okra or green beans, trimmed and cut into thirds
- 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
- 1/4 cup chopped cilantro
- 4 teaspoons sambar powder (see Cooks' Notes)
- Salt
- Fresh lemon juice to taste
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