South Indian Sabji Dal Recipe
South Indian Sabji Dal
Mixed Vegetable Lentil 'Stew'
Submitted By: Taz

Ingredients:

1 lb Mixed Vegetables of choice*
1 Cup Split Red Lentils (Masoor Dal) - picked and rinsed
5 Roma Tomatoes (Tamatar) – seeded and quartered
3 cloves Fresh Garlic (Leh-sun) – smashed
6-8 Fresh Curry Leaves (Kaddi Patta) - can substitute dried if desired
2 Dried Red Chiles (Lal Mirch)
2 Tbs Oil - can use canola, vegetable, grape seed, or safflower oil
2 Tbs Tamarind Concentrate (Imli)
2 Tbs Unsweetened Shredded Coconut (Nariyal)
2 tsp Sambhar Masala - can substitute garam masala if desired 
½ tsp Black Mustard Seed (Rai)
½ tsp Cumin Seed (Jeera)
½ tsp Turmeric Powder (Haldi)
¼ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
-GARNISH-
2 Tbs Oil - can use coconut, canola, vegetable, grape seed, or safflower oil
3 cloves Fresh Garlic (Leh-sun) – sliced thin
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped

Preparation:
  1. Heat oil in a large heavy bottomed pan, wok, or large kadahi over medium-high heat until shimmering - Once oil is hot, add curry leaves, dried red chiles, shredded coconut, mustard seed, cumin seed, and asafoetida; Fry (stirring constantly) until the coconut browns (apx 3 minutes)
  2. Add lentils, sambhar/garam masala, and turmeric powder - Thoroughly combine
  3. Add 2 Cups of water - Bring to a simmer - Allow to simmer (stirring regularly) until lentils become very soft (apx 15-20 minutes); add water as necessary if it appears that all of the water is being soaked up by the lentils
  4. Mix tamarind concentrate with 2 Tbs of boiling water and add to the lentils along with your vegetables and the tomatoes - Allow to simmer until the vegetables are all cooked to your liking (this could take anywhere from 8 minutes to 20 minutes depending on the vegetables used)
  5. Adjust Seasoning and transfer to a serving dish
  6. Heat the remaining 2 Tbs of oil in a small skillet over medium-high heat until shimmering - Add sliced garlic and coriander leaves - Stir fry until garlic is golden in color
  7. Pour the garlic/coriander leaves over the top of the dal and thoroughly combine - Serve hot along with basmati rice or your favorite Indian flatbread as part of any Indian meal
* Cauliflower, Eggplant, Bell Pepper, Green Beans, Green Peas, Drumsticks (Sahjan), Bottle
   Gourd (Lauki), Carrot, Potato, Broccoli, and Okra all work well but, use your imagination!

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