This stew is a real crowd pleaser! In this plant-based version, the traditional meat has been replaced with Portabella mushrooms and I have also added fresh okra. What makes this stew incredibly delicious is the tangy pomegranate paste and fresh squeezed lemon juice. This dish freezes really well. Enjoy on its own, with rice or on top of potatoes.
2 cups uncooked Channa Dal, longer cooking yellow split peas
1 bag frozen Okra
1 pound mushrooms, sliced
2 large white onion, diced
1-14.5oz can organic salt free tomato sauce
28oz. salt free, oil free marinara sauce
1/2 cup lemon juice
1-12.34oz pomegranate molasses (see chef’s note)
1/4 tsp cinnamon
1 tsp turmeric
1 tsp Advieh (see chef’s note)
4 cups of water
1-Spread the channa dal on a flat surface to pick through and remove any dirt and stones.
2-Soak the channa dal in 4 cups of water for at least two hours. Soaking helps with the cooking time.
3-Bring pot to a rapid boil, then lower the heat to a simmer or low boil for about 45 minutes.
4-While the channa dal is cooking, in a separate pot, sauté the chopped onion with turmeric until it has caramelized.
5-After the channa dal has been cooking on low for 45 minutes, then go ahead and to this pot the onions, marinara sauce, tomato sauce, lemon juice, pomegranate molasses, mushrooms, cinnamon and advieh. Mix everything gently.
6-Let everything cook together on low for about 2.5-3 hours. Add the okra in the last hour.
Here’s the link to my amazon favorite affiliate for the following products.
Pomegranate molasses. Click Here.
Advieh. Click Here.