Daal Kadoo (hazaragi Lentil And Pumpkin Curry)
Daal Kadoo is a traditional Hazaragi dish that combines the earthy flavors of lentils with the sweetness of pumpkin, creating a hearty and comforting curry.
Ingredients
- 1 cup red lentils
- 2 cups diced pumpkin
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 tomatoes, chopped
- 4 cups vegetable broth
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the ground turmeric, cumin, coriander, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
- Add the diced pumpkin and chopped tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
- Rinse the red lentils under cold water, then add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and pumpkin are tender.
- Season the daal kadoo with salt to taste, and serve hot with steamed rice or naan bread.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 12g
- Fat
- 6g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Daal Kadoo is best served hot with steamed rice or naan bread.
Tips & tricks
For added flavor, you can garnish the daal kadoo with fresh cilantro and a squeeze of lemon juice before serving.
Cost
$5