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]
3 - 4
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
- Fresh Coriander and Shredded Coconut to Garnish
For the Spice Powder:
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1 Dried Red Chilli
- 1/2 tsp Roasted Gram Dahl
- 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.