Inspired by South Indian potatoes, this lovely stew is simultaneously bright and hearty.
ingredients
- 1/4 Cup Canola or Vegetable Oil
- 1 1/2 Teaspoons Cumin Seeds
- 2 Teaspoons Black Mustard Seeds
- 1/2 Oz (16 grams or about 1 tablespoon) Fresh Ginger, grated
- 8 Grams (about 4) Garlic Cloves, minced
- 6 Oz (about 1 medium) Onion, finely chopped
- 4-5 oz (about 2) Carrots, thinly sliced
- 1 Pound Vegetables, such as peas, green beans, or zucchini, cut as needed
- 2 Teaspoons Coriander
- 1/4 - 1/2 Teaspoon Chili
- 2 Teaspoons Turmeric
- 1 Pound Potatoes, scrubbed and diced
- 10 Oz (1 1/2 cups) Lentils or Split Beans (dried)
- 12 Cups Water, Bean or vegetable stock (or 11 cups water, divided, for pressure cooker)
- 1 - 1 1/2 Tablespoons Table Salt, approximate, (if using unsalted stock)
- Juice of 2-3 Lemons, to taste
deviations & tips
- Pre-soaking and pre-cooking is not necessary for lentils and split beans.
- Be sure to use vegetable stock, instead of water, for short 30 minute simmers when you're not using a pressure cooker.
- Try fresh chilis instead of chili powder.
- Top with fresh cilantro or parsley.
- Substitute rice (a pound [3 cups] cooked or 8 oz [1 1/4 cups] uncooked) for potatoes.
the method
In the bottom of a 6 qt or larger stockpot or pressure cooker, heat oil over medium heat. Add cumin and black mustard seeds and toast for a couple minutes or until aromatic. Be careful not to burn the seeds!
Add ginger, garlic, onions, carrots, and vegetables. Saute for about 5 minutes. Add spices and blend well. (continue with either stovetop/slowcooker or pressure cooker instructions below...)
Saute vegetables.
Blend in spices.
STOVETOP & SLOW COOKER INSTRUCTIONS
Pour in stock or water, potatoes, and lentils. Stir well. Add salt to taste, if needed. Bring to a boil, reduce heat to low and simmer for 30-60 minutes or until potatoes and lentils are cooked. OR transfer ingredients into a slow cooker and cook on low for about 8 hours or on high for about 4 hours until potatoes are cooked.
Add lemon to taste. If desired, top with fresh herbs.
PRESSURE COOKER INSTRUCTIONS
If needed, transfer vegetable mixture to appliance.Add potatoes and lentils. Pre-measure 11 cups of water and pour into a pitcher, pot, or large bowl. Pour about 6 cups of that water into cooker until water is at halfway point. DO NOT FILL PRESSURE COOKER MORE THAN 1/2 FULL. Stir in about a tablespoon of table salt (assuming you're not using salted stock). Set aside remaining water.
Program pressure cooker to 10-12 psi. After pressure is reached, cook for 20 minutes. Add remaining water, stir well, and bring to simmer. Continue to simmer for about 10 minutes if you'd like to reduce the broth. Taste and add more salt as needed.
Add lemon to taste. If desired, top with fresh herbs.
Set for 10-12 psi and pressure cook for 20 minutes.
Soup with orange lentils and fresh ciliantro