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.
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
- Wash the lentils and soak them in water for 15 minutes.
- Heat oil in a pot and add cumin seeds. Once they splutter, add onions, garlic, and ginger. Sauté until onions are golden brown.
- Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates.
- 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.
- 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