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
  • 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


  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.