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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 protein-rich South Indian lentil stew is made on a weekly basis in most South Indian homes. It is a thick, yet light stew that can be easily made with any imaginable vegetable or a combination of them. It is quick and easy to make and extremely satisfying. It is mostly eaten with rice, but could go easily even as a tortilla filling or with some bread.

South Indian Lentil Stew [Vegan]

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Serves

3 - 4

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

How to Prepare South Indian Lentil Stew [Vegan]

  1. Cook the Mung Dahl in about 1 cup of water.
  2. Wash, peel and chop the vegetables into 1/2 inch pieces and grind all the ingredients of the spice powder together.
  3. Once the dahl is cooked, add the vegetables to it along with the turmeric, asafoetida, salt and spice powder.
  4. Add more water as required.
  5. The vegetables should be cooked through and the dahl would have disintegrated into the water.
  6. Once the vegetables are cooked, take it off the stove and garnish with freshly chopped coriander and shredded coconut.
  7. Serve hot with some warm rice or bread.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rithika Ramesh: Owner, The Green Stove Vegan Bakery

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Rithika Ramesh is a vegan baker, blogger, photographer and animal lover from Mumbai, India. When she is not baking for her vegan bakery The Green Stove, you will find her blogging about food, clicking way too many pictures and talking to all the stray animals she passes by.

Comments

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  1. South Indian doesn\’t mean Tamil. There are five states and 2 additional territories in South India and the food isn\’t homogeneous either.

    There\’s also Sri Lankan food which shares some common recipes with South Indian culture but again they are not identical.

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