Mustard Seeds
South Indian Vegetable Stew
Ingredients:
- 2 tablespoons tamarind paste
- 1 cup toor dal
- 1 small sweet potato, peeled and diced
- 1 potato, peeled and diced
- 1 raw banana, peeled and diced
- 1/2 yellow pumpkin, peeled and diced
- 1/2 ashgourd, peeled and diced
- 1/4 cup lima beans
- 1/4 cup broad beans
- 2 red chillies, chopped
- 1 tablespoon split bengal gram
- 1 teaspoon coriander seeds
- 1/4 cup grated coconut
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
Instructions:
1. Soak the tamarind paste in 1/2 cup of hot water for 15 minutes.
2. In a large pot, add the toor dal and enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the sweet potato, potato, raw banana, yellow pumpkin, ashgourd, lima beans, and broad beans. Simmer for another 10 minutes.
4. In a separate pan, heat the oil and add the red chillies, split bengal gram, coriander seeds, grated coconut, fenugreek seeds, and mustard seeds. Fry for a few minutes until fragrant.
5. Add the fried ingredients to the pot with the vegetables and dal.
6. Add the tamarind paste and its soaking liquid. Simmer for another 10 minutes.
7. Serve hot with steamed rice. Enjoy!