Lentil Stew with Coconut (Dalma) | Saveur

Name: Lentil Stew with Coconut (Dalma) | Saveur
Ingredients: 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained; 1 tsp. ground turmeric; 1 carrot, cut into 1" pieces; 1 plum tomato, minced; 1 small Japanese eggplant, peeled and cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces; 1 small Yukon Gold potato, peeled and cut into 1" pieces; (1) 2 1 ⁄ 2 " pieces ginger, peeled and mashed into a paste; 1 ⁄ 2 small daikon radish, peeled and cut into 1" pieces; Kosher salt, to taste; 1 cup fresh or frozen grated coconut; 3 tbsp. sugar; 1 tsp. asafoetida; 1 drumstick , trimmed and cut into 2" pieces; 1 ⁄ 4 cup ghee; 1 1 ⁄ 2 tsp. cumin seeds; 1 small green Thai chile or 1/2 serrano, halved

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In the east Indian state of Odisha, lentil stew is an everyday staple. This version is fragrant with fresh coconut and sweetened with long-simmered sweet potato.

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Ingredients

1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
1 tsp. ground turmeric
1 carrot, cut into 1" pieces
1 plum tomato, minced
1 small Japanese eggplant, peeled and cut into 1" pieces
1 small sweet potato, peeled and cut into 1" pieces
1 small Yukon Gold potato, peeled and cut into 1" pieces
(1) 2 1⁄2" pieces ginger, peeled and mashed into a paste
1⁄2 small daikon radish, peeled and cut into 1" pieces
Kosher salt, to taste
1 cup fresh or frozen grated coconut
3 tbsp. sugar
1 tsp. <a href="https://www.saveur.com/content/india-pantry-guide/?image=2">asafoetida</a>
1 <a href="https://www.saveur.com/content/india-pantry-guide/?image=23">drumstick</a>, trimmed and cut into 2" pieces
1⁄4 cup ghee
1 1⁄2 tsp. cumin seeds
1 small green Thai chile or 1/2 serrano, halved