Parippu South Indian Lentil Stew Food

SPICY INDIAN LENTIL STEW (DAAL)

Steps:

• Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
• Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
• Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

SOUTH INDIAN SPICY LENTIL STEW

Steps:

• In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
• Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
• The stew can be prepared up to 2 hours in advance.

PARIPPU - SOUTH INDIAN LENTIL STEW

Steps:

• Wash lentils.
• If using coconut & water, place these in a blender & puree to create coconut milk. (It will not be as creamy as real milk, but that is just fine.).
• Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt.
• Bring to a boil.
• Lower heat and simmer, stirring occasionally for about 1/2 hour until lentils are very mushy and have lost their shape. Add water if necessary to keep it a thick soup consistancy.
• After 15-20 minutes, add the greens.
• Heat the oil in a small pan. Add mustard seeds.
• When they pop, add cumin seeds.
• When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown.
• Add onion mix to the lentils and cook for 5 minutes to meld the flavors.

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Steps:

• Rinse the pigeon peas in a couple changes of water.
• In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
• To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Steps:

• Cook lentils in a pressure cooker till tender.
• Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
• Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
• Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
• When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
• In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
• When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
• Add the contents of the frying pan to the lentil-pumpkin mixture.
• Stir well.
• Serve hot with steamed rice.

URAD DAL

Steps:

• *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
• Boil water and add dal.
• Bring back to boil, uncover, and simmer at low heat for 30 minutes.
• Add spices and garlic paste, and yogurt whisked with 1/2 cup water.
• After 15 more minutes take a fork and whisk the mixture pureeing some of
• the lentils; and the lemon juice, cook 10 to 15 more minutes.
• Adjust salt and seasonings to taste, garnish with cilantro. Serve with naan bread or over rice, yuuuuuum!

INDIAN LENTIL STEW

Steps:

• Soak lentils in water to cover for 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and tie into a bundle with string.
• Heat oil in a 4-qt. heavy pot over moderate heat until hot, but not smoking. Add onions and cheesecloth bundle and cook, stirring occasionally, until onions are softened, 6-8 minutes. Stir in tomatoes, chile, garlic, garam masala, cumin, coriander, and turmeric, bring to a simmer, stirring occasionally, until tomatoes have broken down, about 10 minutes.
• Drain lentils in a sieve and add to onion mixture. Stir in water, bring to a simmer, and simmer, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes. Discard cheesecloth bundle and stir in salt. Arrange zucchini in an even layer on top of stew. Cook, covered, until zucchini is tender, about 10 minutes. Sprinkle stew with cilantro and serve over rice.

FIVE-LENTIL STEW (PANCH DAL)

Steps:

• Rinse dals. Bring water to boil in large pot. Add dals, stir, and bring back to boil. Remove from heat, cover, and let sit 2 hours.
• Add turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer until dal is tender, approximately 35 minutes.
• 10-15 minutes before dal is ready, begin cooking spice mixture. Heat oil in heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry 2-3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add tomatoes and salt and cook until tomatoes have been reduced, approximately 10 minutes.
• Add onion mixture to dal and stir well. Cook 2-3 minutes more to blend flavors. Taste for salt and adjust seasoning.
• Serve hot in one large bowl or in individual-sized bowls with chapati or naan.

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE

Steps:

• Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
• Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
• Once you have squeezed out half a cup, transfer this to a pot.
• Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
• Add the chopped ladyfinger to the pot.
• Allow to boil for 5 minutes.
• This is a neat trick Subru uncle's taught me.
• By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
• Remove from heat and keep aside.
• Now, take a large pot in which you will be preparing the sambar.
• Heat the pot on medium-high flame.
• Once its hot, pour 3 cups of water in it.
• Add the drained toor dal (yellow lentils) and mix well.
• Add garlic and mix well.
• Allow it to boil well (for about 15 minutes).
• Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
• Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
• Fold in the chopped tomatoes.
• Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
• In the meantime, prepare the seasoning.
• For this, heat oil in a non-stick frying pan on medium-high flame.
• Once it's hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to crackle and splutter.
• Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
• Mix well and stir-fry for 2 minutes on medium flame.
• Remove the pan from heat.
• Add this seasoning to the sambar.
• Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

LENTILS WITH CUMIN AND ASAFETIDA

Steps:

• Place the lentils, water and turmeric in small pot on medium heat. Stir and bring to a simmer, but do not allow the water to boil over.
• Cover with the lid slightly ajar and turn the heat to low. Allow to simmer, stirring occasionally, for 40 minutes or until tender.
• Add the salt and stir. Leave the lentils covered over very low heat.
• Heat the vegetable oil in a small frying pan over medium-high heat.
• Add the asafetida, swirl the pan a few times, and immediately add the cumin seeds. Allow the seeds to sizzle for about 10 seconds.
• Add the chili peppers. They will puff up and turn very dark on the bottom. As soon as this happens, take the pan off the heat and pour the entire contents into the lentils.
• Cover the pot immediately, without stirring, and allow to sit for 10 to 15 minutes.
• Stir. Keep on heat until any remaining water has boiled off and the dish has reached the desired thickness.
• Serve and enjoy!