Lentils with Date and Lime Pickle Chutney

Name: Lentils with Date and Lime Pickle Chutney
Ingredients: ¼ cup chopped fresh mint; ¼ teaspoon asafetida (optional; see Note); ½ teaspoon crushed red pepper flakes; 1 teaspoon cumin seeds; 1 tablespoon ghee or vegetable oil; 1 tablespoon ghee or vegetable oil; 3 medium tomatoes, diced; Pure kosher salt; 1 teaspoon fennel seeds; 1 cube frozen ginger-garlic paste, thawed, or 1 tablespoon each minced ginger and garlic; 1 cube frozen ginger-garlic paste, thawed, or 1 tablespoon each minced ginger and garlic; 1 cube frozen ginger-garlic paste, thawed, or 1 tablespoon each minced ginger and garlic; 1 pound brown lentils, picked over and rinsed; ground cayenne to taste; Grated jaggery or piloncillo, or brown sugar to taste; 2 tablespoons Indian Hot “Lime” Pickle; ½ cup pitted dates; Grated jaggery or piloncillo, or brown sugar to taste; Grated jaggery or piloncillo, or brown sugar to taste

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This simple stew featuring the lively, summery combination of fennel seeds, fresh mint, and tomatoes is inspired by an urad dal dish in Yamuna Devi’s The Art of Indian Vegetarian Cooking. I also like it with chana dal, but feel free to substitute yellow split peas or any other dal or lentil and adjust the cooking time as necessary. Add some chopped fresh greens with the mint, if you’d like, or add chunks of other seasona

Ingredients

Stew
Vegan
Gluten-free
Summer
Winter

Ingredients

Method