Gluten-Free South Indian Lentil Stew Recipe

About this recipe

A hearty and flavorful South Indian-inspired lentil stew, perfect for a gluten-free dinner. Packed with vegetables, spices, and coconut, this dish is both satisfying and nutritious.

Ingredients

• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 400G Natco Mustard Seeds 400g
• - Jalpur Crushed Red Chilli Pepper Flakes
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Desiccated Coconut 5 X 1kg
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Rinse 1/2 cup of red lentils thoroughly under cold water. In a medium saucepan, combine the lentils with 2 cups of water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for about 20-25 minutes, or until the lentils are tender. Add more water if needed to prevent drying out.
2. 2. While the lentils are cooking, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 teaspoon of mustard seeds and cook until they begin to sputter and pop, about 2 minutes.
3. 3. Add 1/4 teaspoon of ground turmeric and 1 tablespoon of red pepper flakes to the skillet, stirring for 30 seconds to release their aroma.
4. 4. Stir in 1 diced carrot and cook for 5 minutes, stirring occasionally. Then add 1 diced zucchini and cook for another 5 minutes, or until the vegetables are tender.
5. 5. Once the lentils are cooked, add them to the skillet along with 1/4 cup of desiccated coconut and 1 teaspoon of salt. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
6. 6. Serve the lentil stew warm as a hearty and nutritious gluten-free dinner option.