Madras Style Lentil and Vegetables Stew

SERVES 6

1 cup split pigeon peas, rinsed and drained
6 cups water
½ teaspoon turmeric
4 tablespoons vegetable oil
2 fresh green chilies, split lengthwise
1 teaspoon black mustard seeds
¼ cup coconut, grated
2 tablespoons fresh curry leaves, minced
1 tablespoon ginger, minced
1 clove garlic, minced
Salt to taste
4 cups mixed fresh vegetables,
such as carrots, eggplant, green beans,
and summer squash, cut into 1-inch pieces
¼ cup cilantro, chopped

In a large saucepan add the peas, water and turmeric, and bring to a boil over high heat. Reduce the heat to low, cover the saucepan, and cook, stirring occasionally, until soft and creamy, 25 to 30 minutes. Stir vigorously to mash the lentil. Keep warm

Heat 2 tablespoons of vegetable oil in a medium saucepan over medium-high heat and add the green chiles, mustard seeds, coconut and curry leaves. Add the ginger and garlic and cook about 2 minutes. Pour it into the mashed lentils.

To the same pan add the remaining 2 tablespoons oil, vegetables, and salt and cook, stirring, over medium-high heat until tender, about 8 to 10 minutes. Add the lentils and cook, stirring occasionally about 10 minutes to blend the fl avors. Add more water if needed.

Serve hot, garnished with cilantro.