Seasoned Lentil Stew

Ingredients for Seasoned Lentil Stew

• 120ml thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained

• 850ml water, divided

• 1/8 teaspoons ground turmeric

• 1/2 teaspoons tamarind concentrate (preferably Tamicon brand)

• 2 tablespoons hot water

• 1 tablespoon vegetable oil

• 1/8 teaspoons fenugreek seeds

• 1/8 teaspoons ground asafetida

• 1 medium boiling potato, cut into 3/4-inch pieces

• 1 small tomato, chopped

• 1 small onion, chopped

• 110g okra or green beans, trimmed and cut into thirds

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact

• 1/4 cup chopped coriander

• 4 teaspoons sambar powder ()

• Sale

• Fresh lemon juice to taste

Bring dal, 350ml 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 60ml 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, chilli, coriander, 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.

Avvertenza

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