| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | serves 6 |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | serves 6 |
Ingredients
- 4 cups water
- 1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
- 2 tomatoes, cut into large chunks
- 5-6 large okra, halved lengthways
- 2 carrots, cut into large chunks
- 2 potatoes, cut into large chunks
- 1 tablespoon tumeric
- 2 teaspoons salt
- 2 teaspoons tamarind paste or 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 tablespoon cilantro seeds, ground
- 1 teaspoon cumin seeds, ground
- 1 tablespoon black mustard seeds
- 1-2 jalapeno peppers, seeded and chopped
- 6-8 dried curry leaves
- 1 tablespoon sambhar masala
Instructions
- In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender–approximately 30 minutes; add more water if necessary.
- Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
- The stew can be prepared up to 2 hours in advance.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 807 mg |
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 807 mg |
Reviews
Loved the spice and creamy texture of the carrots, potatoes and lentils-delicious.
My SIL made this for us while we were visiting in Florida, yummy. We are doing to attempt to make it today, now that we are back home. Hope it turns out as yummy as we remember it.
Tried this about 5 times now and it is the best indian soup/stew recipe that I have come across. I am not sure if the low marks are due to folks not using the correct ingredients or omitting them, but I have had no issues with blandness at all. I suggest fresher dry ingredients? I substitute cauliflower with okra as the goopiness of okra is a bit of a turn off for some palettes. Also, we use canned diced tomatoes as well. Best eating with chopped fresh cilantro or a dollop of yogurt. Enjoy!
The stew was great and flavorful. I found the recipe very easy to follow and very easy to execute. I made basmati rice to serve with the stew. It was nice to pour the stew over top of the bed of rice. I used ground coriander instead of grinding the cilantro seeds myself.
Not good. The recipe was unclear, and grinding the “cilantro” seeds – which I took to mean corriander – left the husks in place. The recipe was very bland. I could have done better just winging indian style lentils from scratch. Definitely would not make this again.
I have made this probably half a dozen times and we love it – I use my immersion blender and partially blend it (by my husband’s request) – I also use canned tomatoes just because it’s easier and I always have them in the pantry. Trader Joe’s sells a version in a jer, but I like this recipe better and it’s much cheaper to make it myself 🙂
The flavors were flat. I added sugar to remove bitterness. The seasonings need tweeking, but i don’t know enough about Indian flavors to get there. I won’t use this recipe again.
I served w/ the butter chicken (on this site) which was delicious.
very tasty and very easy!
I’ve been trying some new dahl recipes lately and this one souned interesting.
I followed it precisely obtaining the uncommon ingredients at an Indian Grocery store.
The directions were excellent but I can’t say the same for the results.
The dahl is a touch too salty and has an off taste either from the tamarind or sambar that just barely makes the dahl dfficult to embrace.
A little tweaking on the spices (the level of heat is perfect) and the addition of a little bit of sweetener may bring this one around.
I followed it precisely obtaining the uncommon ingredients at an Indian Grocery store.
The directions were excellent but I can’t say the same for the results.
The dahl is a touch too salty and has an off taste either from the tamarind or sambar that just barely makes the dahl dfficult to embrace.
A little tweaking on the spices (the level of heat is perfect) and the addition of a little bit of sweetener may bring this one around.
this is a tasty dish, the flavors are strong and the lentils give it a nice crunch.