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Spiced Lentil and Tamarind Stew
Ingredients
- 1 cup red lentils (masoor dal), rinsed and drained
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- 1/2 cup tamarind pulp
- 2 medium tomatoes, chopped
- 1 cup mixed vegetables (such as carrots, peas, and green beans), chopped
- Salt to taste
- 4 cups water
- Fresh coriander leaves, chopped, for garnish
Instructions
1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter for about 30 seconds.
2. Add the chopped onion and sauté until they turn golden brown.
3. Stir in the minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until aromatic.
4. Add the turmeric powder, ground coriander, and red chili powder. Stir to combine the spices with the onion mixture.
5. Pour in the tamarind pulp and chopped tomatoes. Cook for 5 minutes or until the tomatoes soften.
6. Add the mixed vegetables and sauté for another 3 minutes.
7. Stir in the red lentils and salt. Mix well, ensuring the lentils are coated in the spice mixture.
8. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
9. Adjust the seasoning if needed. Garnish with fresh coriander leaves before serving.
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