Lentil Stew with Coconut Dalma

Ingredients

• 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
• 1 tsp. ground turmeric
• 1 carrot, cut into 1″ pieces
• 1 plum tomato, minced
• 1 small Japanese eggplant, peeled and cut into 1″ pieces
• 1 small sweet potato, peeled and cut into 1″ pieces
• 1 small Yukon Gold potato, peeled and cut into 1″ pieces
• (1) 2 1⁄2” pieces ginger, peeled and mashed into a paste
• 1⁄2 small daikon radish, peeled and cut into 1″ pieces
• Kosher salt, to taste
• 1 cup fresh or frozen grated coconut
• 3 tbsp. sugar
• 1 tsp. asafoetida
• 1 drumstick, trimmed and cut into 2″ pieces
• 1⁄4 cup ghee
• 1 1⁄2 tsp. cumin seeds
• 1 small green Thai chile or 1/2 serrano, halved

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