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Hearty Vegetable Lentil Stew with Goda Masala

If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.

While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.

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Goda Masala Lentils

  • Servings: ~8
  • Difficulty: easy
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This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.


Credit: My Real Dish

Ingredients

  • 2 cups lentils (I used 24 mantra organic mixed lentils
  • 1 onion
  • 2 tablespoons (~7 cloves) garlic 
  • 1 can tomato sauce
  • 1 can coconut milk (I used Thai Kitchen)
  • 3 tablespoons Goda Masala
  • 15 grinds of pepper (or pepper to taste)
  • 2 teaspoons (or salt to taste)
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cayenne
  • 1 teaspoon yellow curry
  • optional: fresh cilantro for serving
  • English peas (10 oz / 1.25 cups)
  • green beans (12 oz / 1.5 cups)
  • cauliflower (12 oz / 1.5 cups)


Directions

  1. See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
  2. Chop the onion and mince the garlic.
  3. Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
  4. Remove bay leaves.
  5. Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
  6. Gently fold in the vegetables into the lentil dish.
  7. Optional: top with cilantro when served.

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