Parippu - South Indian Lentil Stew
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 8 ounces red lentils
- 2 cups water
- 1 small onion, chopped
- 2 ripe tomatoes, chopped
- 1 3⁄4 ounces unsweetened coconut and 1 cup water (or 1 cup unsweetened coconut milk)
- 2 small green chilies, chopped fine
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon asafoetida powder (optional)
- 1 teaspoon salt, to taste
- 1⁄2 lb greens, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 1 small onion, finely chopped
- 10 curry leaves (optional)
directions
- 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.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>