Lentil Stew with Vegetables, Coconut Flakes and Naan
Ingredients
- Ingredients
- 300 grams yellow Lentils
- 4 Tbsps Ghee
- 1 tsp ground Turmeric
- 1 generous pinch Chili powder
- ½ tsp ground Cumin
- 1 tsp Garam Masala
- salt
- 500 grams mixed Vegetables (as desired, such as green beans, cauliflower, eggplant, zucchini)
- 4 fresh bay leaves
- 1 tsp Mustard seed
- Coconut flakes (to sprinkle)
- Naan
Preparation steps
Put the yellow lentils in a bowl and wash thoroughly until the water runs clear. Drain the lentils on a sieve.
Heat 2 tablespoons ghee in a saucepan and add the ground turmeric, chile powder, cumin and garam masala into it, fry briefly. Add the yellow lentils and saute while stirring. Pour about 1 liter (approximately 5 cups) of water. Cover and let cook at medium heat for about 25-30 minutes, stirring occasionally. If the stew is too thick, pour a little water. Season with salt.
Rinse, trim and cut the vegetables into small dices. Heat 2 tablespoons clarified butter, add the bay leaves and mustard seeds and immediately cover with lid (caution, the seeds bounce). Remove the lid, add the vegetables and fry until golden brown. Add some water, cover and cook for about 5 minutes until al dente. Season with salt and pepper.
Serve the lentil stew in bowls, place the vegetables on it and sprinkle with coconut flakes. Serve with naan (Indian flatbread).
