Spiced Red Lentil Stew (Palida)
Palida is a hearty stew reminiscent of dal, enriched with aromatic garam masala towards the end of cooking. This recipe adapts Grandma Niloufer Gupta’s original, substituting red lentils for chana dal, a West-friendly alternative that cooks into a vibrant salmon hue.
Time: 1 hour (30 minutes active) plus soaking
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients:
- 4 cups water
- 8 ounces (1 cup) red lentils, picked over, rinsed, and soaked for at least 4 hours
- 2 medium onions, finely chopped (2 cups)
- ½-inch piece fresh ginger, grated (1 teaspoon)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ¼ teaspoon ground turmeric
- 1 tablespoon butter
- Garam Masala: 3 green cardamom pods, two ½-inch sticks cinnamon, 4 cloves, 2 bay leaves
- 1 teaspoon sugar
- Salt
Instructions:
- In a medium pot, combine water, soaked red lentils, chopped onions, grated ginger, ground coriander, cumin, paprika, and turmeric. Bring to a boil over high heat.
- Reduce heat to medium. Cover and simmer for 15 to 20 minutes, until lentils are softened and slightly mushy. Skim off any foam or scum that rises to the surface.
- In a small skillet, melt butter over low heat. Add garam masala and cook until fragrant, about 4 to 5 minutes. Turn off the heat. Stir in sugar, 1 teaspoon salt, and ¼ cup of the cooked lentils until well blended.
- Transfer the entire contents of the skillet into the pot with the lentils. Simmer over low heat for another 10 to 15 minutes, until the lentils are tender and cooked through, achieving a thick, custard-like consistency.
- Remove whole spices (cardamom pods, cinnamon sticks, cloves, bay leaves). Adjust salt to taste.
Tips:
- Garam Masala: Enhances the stew with a blend of aromatic spices.
- Make-ahead: Flavor improves over time; refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently, adding water if needed to reach desired consistency.
