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.

Daal Kadoo (hazaragi Lentil And Pumpkin 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

  1. 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.
  2. Add the ground turmeric, cumin, coriander, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
  3. Add the diced pumpkin and chopped tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
  4. 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.
  5. 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