Apricot Lentil Curry (rich Hyderabadi Qubani Ki Dal)

This Apricot Lentil Curry, also known as Qubani Ki Dal, is a rich and flavorful dish from the Hyderabadi cuisine. The combination of lentils and apricots creates a unique and delicious curry that is perfect for a hearty meal.

Vegan Gluten Free Main Course Hyderabadi Apricot Lentil Curry Qubani Ki Dal Hyderabadi Cuisine Vegan Curry
Apricot Lentil Curry (rich Hyderabadi Qubani Ki Dal)

Ingredients

  • 1 cup red lentils
  • 1 cup dried apricots
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • Fresh cilantro for garnish

Instructions

  1. Rinse the red lentils and soak them in water for 30 minutes. Drain and set aside.
  2. In a pan, heat the oil and add the cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  3. Add the ginger-garlic paste and sauté for a minute. Then, add the chopped tomatoes and cook until they turn mushy.
  4. Stir in the turmeric powder, red chili powder, and garam masala. Cook for a couple of minutes.
  5. Add the soaked red lentils, dried apricots, and salt. Mix well and pour in 3 cups of water.
  6. Cover the pan and let the curry simmer for 20-25 minutes, or until the lentils and apricots are cooked through.
  7. Garnish with fresh cilantro and serve hot with rice or naan.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
15g
Fat
8g

Supplies

Large pan Spatula Cooking spoon

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the Apricot Lentil Curry with steamed basmati rice and a side of cucumber raita.

Tips & tricks

For a creamier texture, you can blend a portion of the cooked curry before garnishing with cilantro.

Cost

$10