South Indian Spiced Veg Stew Recipe

About this recipe

South Indian Spiced Veg Stew is a hearty and warming dish perfect for a busy professional’s breakfast. Packed with above-ground vegetables, aromatic spices, and creamy coconut milk, this Jain-friendly recipe is both flavorful and nourishing. The stew is easy to prepare and makes use of readily available ingredients, making it ideal for anyone looking for a wholesome yet quick meal. Slow-cooked to perfection, every spoonful bursts with the authentic taste of South India, offering comfort and energy for a productive day ahead.

Ingredients

• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g French Beans
• 500 g Capsicum Green
• - Grated Coconut
• 200 ml Coconut Milk
• 1 kg Yellow Moong Dal
• - Coconut Oil
• 100 g Hing Khoda
• 100 g Curry Leaves
• - Coriander Powder
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat coconut oil in a deep pan over medium heat and add mustard seeds, cumin seeds, hing, and curry leaves. Allow them to sizzle for 30 seconds.
2. 2. Add shredded cabbage, chopped green beans, diced bell peppers, and tomatoes. Stir well and sauté for 5 minutes until slightly softened.
3. 3. Mix in turmeric powder, coriander powder, and salt. Stir to coat the vegetables evenly with the spices.
4. 4. Add soaked moong dal to the pan and pour in the coconut milk. Bring the mixture to a gentle boil.
5. 5. Reduce the heat to low, cover the pan, and let the stew simmer for 20-25 minutes until the dal and vegetables are tender.
6. 6. Blend the grated fresh coconut with a small amount of water to make a smooth paste. Add this paste to the stew and stir well.
7. 7. Cook the stew for an additional 5 minutes on low heat, ensuring the flavors are fully combined. Adjust seasoning if needed.
8. 8. Serve the South Indian Spiced Veg Stew hot with a side of steamed rice or fresh bread for a complete, hearty meal.