Spicy South Indian Lentil Stew

Ingredients:

• 1 cup red lentils (masur dal) or yellow lentils (mung dal)
• 2 tomatoes, cut into large pieces
• 5-6 large okra fruits, cut in half lengthwise
• 2 carrots, cut into large pieces
• 2 potatoes, cut into large pieces
• 1-2 jalapeno peppers, seeded and chopped
• 4 tbsp of water
• 1 tbsp turmeric
• 2 teaspoons of salt
• 2 teaspoons tamarind paste or 1 tablespoon lemon juice
• 1 tbsp. vegetable oil
• 1 tbsp ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1 tbsp. black mustard seeds
• 6-8 dried curry leaves
• 1 tbsp sambar masala (a pinch of each spice, see the mixture in the recipe)

Preparation:

1. Bring water to a boil in a large saucepan. Add lentils, tomatoes, okra, carrots, potatoes, turmeric, salt, and tamarind paste or lemon juice. Stir and return to a boil. Reduce heat slightly and simmer until lentils are tender, about 30 minutes. Add more water if needed.
2. Meanwhile, heat the oil in a heavy skillet and lightly fry the ground cilantro and cumin over medium heat. Add the mustard seeds, chili pepper, and curry leaves and fry for 2 minutes, covering the pan with a lid once the seeds begin to pop.
   
   Add the roasted spices to the cooked lentils and vegetables. Add the sambar masala (a spice mix of ginger, cardamom, asafoetida, cloves, cinnamon, coriander, cumin, turmeric, nutmeg, mace, fenugreek seeds, black pepper, mustard, chili pepper, and salt) and mix well.
   
   The stew can be prepared in advance, 2 hours.