South Indian-Style Lentil and Vegetable Stew

Name: South Indian-Style Lentil and Vegetable Stew
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Curry powder, 1½ teaspoons; Cayenne pepper; Tamarind concentrate (such as Tamicon), 2 teaspoons; Dried red lentils, ½ cup (3½ oz/105 g), picked over and rinsed; Unsalted butter, 2 tablespoons; Brown mustard seeds, 1 teaspoon; Garlic naan bread (I like Stonefire’s garlic naan), ¾ lb (375 g); Fresh or frozen curry leaves (optional), ¼ cup; Carrot, 1, peeled and chopped; Frozen okra, 1 cup (4 oz/125 g), chopped; Sweet potato, 1, peeled and cut into ½-inch (12-mm) cubes; Small Japanese eggplant, 1, cut into ½-inch (12-mm) cubes; Sea salt; Cumin seeds, ½ teaspoon; Ground coriander, 1 teaspoon; Garlic, 1 tablespoon finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Called “sambar” in India, this stew is at once filling and healthy. The sweetness of the vegetables is tempered by the tart tamarind paste that is stirred into the soup after cooking. I serve the soup with warm, puffy flatbread.

Ingredients

Dried red lentils, ½ cup (3½ oz/105 g), picked over and rinsed
Curry powder

Asia
India
Dinner
Vegetarian
Winter

Method

Preheat the oven to 400°F (200°C). In a saucepan, place the lentils, curry powder, coriander, and 1 teaspoon salt. Stir in 4 cups (32 fl oz/1 l) water and bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom of the pan. When th