How long does south indian lentil stew [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze south indian lentil stew [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make south indian lentil stew [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is south indian lentil stew [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does south indian lentil stew [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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South Indian Lentil Stew
[Vegan]

Name: South Indian Lentil Stew [Vegan]
Yield: 3 - 4 servings
Cuisine: NO info

RB By: Rithika Ramesh: Owner, The Green Stove Vegan Bakery

Author Bio

Rithika Ramesh is a vegan baker, blogger, photographer and animal lover from Mumbai, India. When... Read More

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South Indian Lentil Stew [Vegan]

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Among all of the diverse Indian food cultures, South Indian food is probably the easiest to make meat and dairy-free. The most traditional menus are a healthy combination of lots of vegetables with thick stews of lentils and coconut, rice, and spicy lentil broths accompanied by chutneys and pickles. This... Read More

Ingredients You Need for South Indian Lentil Stew [Vegan]

For the Stew:

1 medium sized Potato
1 medium sized eggplant
3-4 French Beans
1 medium sized raw tomato
1/2 cup shredded Cabbage
( You can also use Spinach, Carrots, Sweet Potato and Peas)
1/2 cup Mung Dahl
1/2 teaspoon Turmeric
1/4 tsp Asafoetida
Salt
Fresh Coriander and Shredded Coconut to Garnish
Water

For the Spice Powder:

1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
1 Dried Red Chilli
1/2 tsp Roasted Gram Dahl

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How to Prepare South Indian Lentil Stew [Vegan]

Cook the Mung Dahl in about 1 cup of water.
Wash, peel and chop the vegetables into 1/2 inch pieces and grind all the ingredients of the spice powder together.
Once the dahl is cooked, add the vegetables to it along with the turmeric, asafoetida, salt and spice powder.
Add more water as required.
The vegetables should be cooked through and the dahl would have disintegrated into the water.
Once the vegetables are cooked, take it off the stove and garnish with freshly chopped coriander and shredded coconut.
Serve hot with some warm rice or bread.