Spicy South Indian lentil stew – a detailed recipe cooking. 
Time: 50 мин.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. red lentils (masurdal) or yellow lentils (mungdal)
- 2 sliced large pieces of tomato
- 5-6 cut in half along the large okra fruits
- 2 sliced large pieces of carrots
- 2 large sliced potato tubers
- 1-2 jalapenos peeled and chopped seeds
- 4 tbsp. water
- 1 tbsp. l turmeric
- 2 tsp salt
- 2 tsp tamarind paste or 1 tbsp. l lemon juice
- 1 tbsp. l vegetable oil
- 1 tbsp. l ground coriander seeds
- 1 tsp ground cumin seeds
- 1 tbsp. l black mustard seed
- 6-8 dried curry leaves
- 1 tbsp. l sambar masala (a pinch of all spices, see the mixture in recipe)
Recipes with similar ingredients: lentils, tomatoes, okra, carrots, potatoes, okra, jalapenos, lemon juice, turmeric, cumin, coriander, mustard seed, ground ginger, cardamom, cloves, nutmeg, cinnamon, tamarind, asafoetida, sambar masala, curry leaves
Recipe preparation:
- In a large saucepan, bring the water to a boil. Add lentils, tomatoes, okra, carrots, potatoes, turmeric, salt and pasta from tamarind or lemon juice. Shuffle and bring to boiling. Reduce heat slightly and cook until lentils soft, about 30 minutes Add more water if necessary.
- Meanwhile, heat oil in a thick-walled pan and lightly fry ground cilantro and cumin over medium heat. Add mustard seeds, chili peppers, curry leaves and fry 2 min., covered cover the pan when the seeds begin to shoot. Add fried spices to prepared lentils and vegetables. Add sambar masala (Spice mix: ginger, cardamom, asafoetida, cloves, cinnamon, coriander, cumin, turmeric, nutmeg, nutmeg, seeds fenugreek (shambhala), black pepper, mustard, chili pepper, salt.) and mix well. Stew can be prepared in advance, for 2 hours.
