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Narrow Results You've Selected: Easy Indian Recipe Soups & Stews Remove all Source Saveur (9) In Good Taste (1) Sunita's World (1) Main Ingredient Vegetables (6) Beans (3) Tomato (3) Chicken (2) Lamb (2) Show all... Fish (1) Potato (1) Season Fall (2) Winter (2) Occasion Christmas (1) Thanksgiving (1) Technique Stew (5) Saute (4) Slow Cook (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Soups & Stews"; var omni_prop8 = "Difficulty:Easy,Cuisine:Indian,Topic:Recipe,Course:Soups & Stews"; var omni_pageName="saveur:"+omni_prop12; 09/04/2012 Mulligatawny The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. Issue #150 09/04/2012 Sambar (South Indian Onion Stew) A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions. Issue #150 09/27/2011 Carrot Kari (Indian-Style Carrots With Mustard Seeds) This Indian-inspired recipe brings out carrots' sweetness. Issue #141 05/25/2010 Lamb and Lentil Stew (Haleem) This is a popular dish in Mumbai's Null Bazaar market district. Issue #130 01/27/2010 Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue... Issue #126 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... Issue #125 11/11/2009 Gujarati Sweet and Sour Lentils This delicious stewed dish strikes an elegant balance between sweet and tart flavors. Issue #125 08/29/2007 Spicy Tomato and Tamarind Soup (Rasam) In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal. Issue #98 03/08/2007 Mulligatawny Indian food expert Madhur Jaffrey shared with us this recipe for the classic "pepper-water" soup. Issue #32 12/11/2009 Fish Curry (Maasor Patla Jool) Unlike meat curries that require more simmering time, this uncomplicated fish curry makes for a fast and hearty dinner any night of the week. Continue... Does Not Apply Source: Sunita's World 08/17/2008 Easiest Indian Stew Serve this filling chickpea stew with rice and cooling yogurt. Does Not Apply Source: In Good Taste