Daal Alu (hazaragi Lentil And Potato Curry)

Daal Alu is a traditional Hazaragi dish that combines the earthy flavors of lentils and the comforting texture of potatoes in a rich and aromatic curry. This hearty and nutritious dish is a staple in Hazaragi cuisine, perfect for a cozy family meal.

Daal Alu (hazaragi Lentil And Potato Curry)

Ingredients

  • 1 cup red lentils
  • 2 potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 3 cups water
  • 2 tbsp vegetable oil

Instructions

  1. Wash the lentils and soak them in water for 15 minutes.
  2. Heat oil in a pot and add cumin seeds. Once they splutter, add onions, garlic, and ginger. Sauté until onions are golden brown.
  3. Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates.
  4. Add the soaked lentils, diced potatoes, and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils and potatoes are cooked through.
  5. Garnish with cilantro and serve hot with rice or naan.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
12g
Fat
5g

Supplies

Pot Knife Cutting board Grater Measuring cups and spoons

Tools

Saucepan Spatula Ladle

Serving suggestions

Serve Daal Alu with steamed basmati rice and a side of cucumber and yogurt salad for a complete meal.

Tips & tricks

For added flavor, you can garnish the Daal Alu with a squeeze of fresh lemon juice before serving.

Cost

$8