Pindi Miriyam | Andhra Style Vegetable Stew
Pindi miriyam is a spicy Andhra style vegetable stew that is made with freshly ground spice paste, which adds a nice kick to the recipe. Serve with rice!!
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Ingredients
For the Spice Paste:
- 2 tsp Oil
- 2 tsp Urad dal
- 1½ tsp Cumin Seeds
- 1 tbsp Coriander seeds
- 1½ tsp Peppercorns
- 3 - 4 Dry Red chilies
- ½ cup Coconut, grated
For Pindi Miriyam:
- ½ cup Toor dal
- 2 tbsp Oil
- 2 tsp Mustard seeds
- 2 tsp Cumin seeds
- ¼ tsp Asafetida/ hing
- 10 - 12 Curry leaves
- ½ cup Drum sticks, cut into 2" pieces
- 1 Small Potato, diced
- ¼ cup Cluster beans, cut into 1" pieces
- 2 tbsp Tamarind paste
- ¼ tsp Turmeric
- ¼ cup Cilantro leaves, finely chopped
- To taste Salt
Instructions
Make Spice Paste:
- Heat oil in a pan and add urad dal. As the dal turns golden, lower the heat and add the remaining ingredients for the paste except for the coconut. Roast for 2-3 minutes. Finally add the coconut and cook for a minute. Cool slightly and grind to a smooth paste, using very little water.
To make Pindi Miriyam:
- Pressure cook toor dal until very soft and mushy. Churn well and set aside.*
- Combine all the vegetables in a large saucepan along with 1 cup of water and turmeric. Boil the vegetables until tender. Set aside along with the water.
- In the same saucepan, heat oil tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafetida.
- Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes.
- Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.
Notes
- Toor dal can be substituted with masoor dal aka red lentils. Cook until tender and use in the recipe.
- Pressure cooker/ Instant pot is the fastest way to cook lentils. For ½ cup of lentils, add 1½ cups of water and pressure cook for 3-5 whistles. Or on high pressure/ manual for 8 minutes.
- If cooking on the stove top, combine lentils with 2½ cups of water in a heavy-bottom saucepan and bring to a boil. Lower the heat to simmer, cover and cook till the lentils are very soft, about 30-40 minutes.
- Other vegetables that can be used in this recipe: eggplant, green beans, cluster beans etc.
- Instead of boiling the veggies, they can be microwaved or steamed until tender.
- For an extra layer of deliciousness, stir in 2 tablespoons of ghee into the stew just before turning off the heat.
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