Madras style lentil and vegetable stew
The spices and flavors used in this dish have a lot of curative value, and the turmeric in particular has several known benefits. This preparation can be served as a wholesome wellness soup, and it pairs well with any rice dish.
– 1 cup (180 g) dried lentils, rinsed and drained
– 6 cups (1.5 liters) water; ¼ teaspoon ground turmeric
– 4 tablespoons oil; 2 fresh green chili peppers, split lengthwise and deseeded
– 1 teaspoon black mustard seeds; ¼ cup (25 g) fresh or frozen grated coconut
– 2 tablespoons minced fresh curry leaves
– 1 tablespoon peeled and minced fresh ginger
– 1 clove garlic, minced
– 4 cups (725 grams) mixed fresh vegetables, such as carrots, eggplant, green beans, and summer squash, cut into 1-in(2.5-cm) pieces
– Salt, to taste
– ¼ cup (10 g) fresh coriander leaves (cilantro), chopped.
Add the beans, water and turmeric to a large saucepan and bring to a boil. Reduce the heat to low, cover the saucepan, and cook, stirring occasionally until soft and creamy, 25 to 30 minutes. Stir vigorously to mash the beans. Keep warm.
Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat and add the green chili peppers, mustard seeds, coconut and curry leaves. Add the ginger and garlic, and cook until softened, about 2 minutes. Pour it into the mashed lentils.
Add the remaining 2 tablespoons of oil, vegetables and salt to the same pan, and cook, stirring over medium-high heat until tender, about 8 to 10 minutes. Add the lentils and cook, stirring occasionally for about 10 minutes to blend the avors. Add more water if needed. Serve hot, garnished with the fresh coriander.
Food: Madras Style Lentil And Vegetable Stew