Seasoned Lentil Stew

indian soup/stew side vegetarian lunch south asian legume lentil vegan simmer gourmet sugar conscious pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Maya Kaimal

Makes 6 servings (as part of a large meal)

Source

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

Method

Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).

Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.

Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.

Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.