Best South Indian Spicy Lentil Stew Recipes

Parippu - South Indian Lentil Stew image

Provided by alvinakatz

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces red lentils
2 cups water
1 small onion, chopped
2 ripe tomatoes, chopped
1 3/4 ounces unsweetened coconut and 1 cup water (or 1 cup unsweetened coconut milk)
2 small green chilies, chopped fine
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon asafoetida powder (optional)
1 teaspoon salt, to taste
1/2 lb greens, chopped
2 tablespoons oil
1 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 small onion, finely chopped
10 curry leaves (optional)

Steps:

Wash lentils.
If using coconut & water, place these in a blender & puree to create coconut milk. (It will not be as creamy as real milk, but that is just fine.).
Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt.
Bring to a boil.
Lower heat and simmer, stirring occasionally for about 1/2 hour until lentils are very mushy and have lost their shape. Add water if necessary to keep it a thick soup consistancy.
After 15-20 minutes, add the greens.
Heat the oil in a small pan. Add mustard seeds.
When they pop, add cumin seeds.
When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown.
Add onion mix to the lentils and cook for 5 minutes to meld the flavors.

Nutrition Facts : Calories 311.5, Fat 8.7, SaturatedFat 1.2, Sodium 597.1, Carbohydrate 44.8, Fiber 8.5, Sugar 4.3, Protein 16.9

Seasoned Lentil Stew image

Provided by Maya Kaimal

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 17

1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained
3 1/2 cups water, divided
1/8 teaspoon ground turmeric
1/2 teaspoon tamarind concentrate (preferably Tamicon brand)
2 tablespoons hot water
1 tablespoon vegetable oil
1/8 teaspoon fenugreek seeds
1/8 teaspoon ground asafetida
1 medium boiling potato, cut into 3/4-inch pieces
1 small tomato, chopped
1 small onion, chopped
1/4 pound okra or green beans, trimmed and cut into thirds
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/4 cup chopped cilantro
4 teaspoons sambar powder (see Cooks' Notes)
Salt
Fresh lemon juice to taste

Steps:

Bring dal, 1 1/2 cups water, and turmeric to a boil in a small saucepan. Reduce heat to very low and cook, covered (check occasionally, and if mixture appears dried out, add up to about 1/4 cup water), until peas are soft and break when pressed with a spoon, about 30 minutes (45 minutes if using split peas).
Meanwhile, dissolve tamarind concentrate in 2 tablespoons hot water, breaking it up with your fingers.
Heat oil in a 4-quart heavy saucepan over medium-high heat until it shimmers, then cook fenugreek seeds and asafetida, stirring, until fenugreek seeds begin to brown, about 30 seconds. Stir in remaining 2 cups water, potato, vegetables, chile, cilantro, sambar powder, tamarind mixture, and 1 1/2 teaspoons salt. Bring to a boil, then simmer, uncovered, until all vegetables are tender, about 20 minutes.
Mash dal in saucepan with a potato masher or back of a spoon to form a coarse paste, then stir into vegetable mixture. Simmer 10 minutes, stirring in water as necessary to thin (consistency should be thinner than pea soup). Season with salt and lemon juice.