South Indian Spicy Lentil Stew

Total: 50 minutes

Prep: 10 minutes

Cook: 40 minutes

Yield: serves 6

Ingredients
4 mugs water 

1 glass masur dahl (red lentils) or mung dahl (yellow lentils) 

2 tomatoes, cut into substantial lumps 

5 -6 substantial okra, divided lengthways 

2 carrots, cut into substantial lumps 

2 potatoes, cut into substantial lumps 

1 tablespoon tumeric 

2 teaspoons salt 

2 teaspoons tamarind glue or 1 tablespoon lemon juice 

1 tablespoon vegetable oil 

1 tablespoon cilantro seeds, ground 

1 teaspoon cumin seeds, ground 

1 tablespoon dark mustard seeds 

1 -2 jalapeno peppers, seeded and cleaved 

6 -8 dried curry clears out 

1 tablespoon sambhar masala

Directions

In a vast pan heat the water to the point of boiling. Include the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind glue or lemon juice. Mix and heat back to the point of boiling. Diminish the warmth marginally and cook until the dahl is delicate -pretty nearly 30 minutes; include more water if fundamental.

In the interim, in an overwhelming skillet, warm the oil and daintily sear the ground cilantro and cumin over a medium warmth. Include the mustard seeds, chile and curry leaves and sear for 2 minutes, covering the skillet as the seeds pop. Add the fricasseed flavors to the cooked dahl and vegetables. Include the sambhar masala and blend well.

The stew can be arranged up to 2 hours ahead of time.