Udupi-style Coconut Lentil Stew

Ingredients

In the original Mozambican Sombi, the stew is typically made with fish or seafood as the main ingredient, along with vegetables and spices. However, in this Udupi adaptation, the focus shifts to lentils as the main protein source, making it a vegetarian-friendly dish. The spices used in Udupi cuisine, such as mustard seeds, curry leaves, and asafoetida, are incorporated to enhance the flavors and create a distinct Udupi taste. Additionally, the original dish uses local Mozambican ingredients, while the Udupi version incorporates ingredients commonly found in Udupi cuisine. We alse have the original recipe for Sombi, so you can check it out.

• 1 cup (200g) split pigeon peas (toor dal) 1 cup (200g) split pigeon peas (toor dal)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
• 2 tablespoons oil 2 tablespoons oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 28g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Wash the split pigeon peas (toor dal) thoroughly and soak them in water for 30 minutes.
2. 2.
   In a pressure cooker, add the soaked pigeon peas, chopped onion, tomatoes, green chilies, turmeric powder, red chili powder, and salt.
3. 3.
   Add 2 cups (480ml) of water and pressure cook for 4-5 whistles, or until the lentils are cooked and soft.
4. 4.
   In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves and asafoetida.
5. 5.
   Add the cooked lentils to the pan and mix well. Cook for a few minutes.
6. 6.
   Stir in the coconut milk and simmer for 5-10 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or dosa.

Treat your ingredients with care...

• Split pigeon peas (toor dal) — Soaking the lentils before cooking helps in reducing the cooking time and ensures even cooking. Make sure to wash them thoroughly to remove any impurities.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add a pinch of red chili flakes.
• Adjust the consistency of the stew by adding more or less coconut milk according to your preference.
• To enhance the flavors, you can temper the stew with ghee (clarified butter) instead of oil.
• Serve the Coconut Lentil Stew with a side of crispy papadums for added texture and crunch.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.

Serving advice

Serve the Udupi-style Coconut Lentil Stew hot with steamed rice or dosa. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of papadums or crispy bread for a complete and satisfying meal.

Presentation advice

Present the Coconut Lentil Stew in a deep bowl, allowing the creamy texture and vibrant colors to shine. Place a sprig of fresh curry leaves on top for an appealing visual touch. Serve with steamed rice neatly arranged on a separate plate or banana leaf for an authentic Udupi-style presentation.