Lentil Stew with Coconut

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

In the east Indian state of Odisha, lentil stew is an everyday staple. Based on one prepared at the famed Jagannath Temple in the much-visited town of Puri, this version is fragrant with fresh coconut and sweetened with long-simmered sweet potato. Derived from a giant fennel-like plant, asafoetida imparts garlicky notes to the stew.


  • 1 cup toor dal (yellow pigeon peas), rinsed, soaked for 30 minutes, and drained
  • 1 tsp. ground turmeric
  • 1


  1. Bring dal and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium and stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes. Stir in coconut, sugar, asafoetida, and drumstick and cook until drumstick is tender, 20–25 minutes.
  2. Melt ghee in an 8″ skillet over medium-high. Add cumin