Name: Seasoned Lentil Stew
Cook time: 20 minutes
Total time: 1 hour
Yield: Makes 6 servings (as part of a large meal)
Ingredients: 1/2 cup thoor dal (yellow pigeon peas) or dried yellow split peas, rinsed and drained; 3 1/2 cups water, divided; 1/8 teaspoon ground turmeric; 1/2 teaspoon tamarind concentrate (preferably Tamicon brand); 2 tablespoons hot water; 1 tablespoon vegetable oil; 1/8 teaspoon fenugreek seeds; 1/8 teaspoon ground asafetida; 1 medium boiling potato, cut into 3/4-inch pieces; 1 small tomato, chopped; 1 small onion, chopped; 1/4 pound okra or green beans, trimmed and cut into thirds; 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact; 1/4 cup chopped cilantro; 4 teaspoons sambar powder (see Cooks' Notes); Salt; Fresh lemon juice to taste

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Seasoned Lentil StewJohn Kernick

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•To make your own sambar powder: Mix 3 teaspoons ground coriander, 3/4 teaspoon ground cuminutes, and 1/8 teaspoon each of ground turmeric, cayenne pepper, black pepper, and asafetida.
•Chile can be removed during cooking when stew is spicy enough for your taste.
•Sambar can be made 2 days ahead and chilled.

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