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Ingredients

6 cups water, or more as needed 2 cups toor dal (pigeon peas) 1 onion, chopped 1 tomato, chopped 1 cup peeled, chopped pumpkin 1 cup chopped okra ½ cup peas ½ cup sliced red radishes 2 tablespoons vegetable oil 1 tablespoon mustard seeds 6 cloves garlic, sliced 4 dried red chile peppers 2 tablespoons dried curry leaves 1 tablespoon sambar powder ½ cup tamarind pulp salt to taste 1 pinch red chile powder, or to taste

Nutrition Info

211 calories carbohydrate: 35.1 g cholesterol: : - fat: 6.4 g fiber: 6 g protein: 6.3 g saturatedFat: 1 g servingSize: - sodium: 108.3 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

6 servings

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.