Dalor Tenga (assamese Style Lentil Stew)
Dalor Tenga is a traditional Assamese lentil stew that is bursting with flavors and is a staple in Assamese cuisine. This tangy and spicy stew is made with lentils, vegetables, and a blend of aromatic spices, making it a comforting and nutritious dish.
Ingredients
- 1 cup split red lentils
- 2 cups water
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 potato, diced
- 1 carrot, sliced
- 1 green chili, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard oil
- 1 teaspoon fenugreek seeds
- 2-3 dried red chilies
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- Salt to taste
- Water as needed
Instructions
- Rinse the lentils and soak them in water for 15 minutes.
- In a pot, combine the soaked lentils, water, onion, tomatoes, potato, carrot, green chili, turmeric powder, and salt. Cook over medium heat until the lentils and vegetables are tender.
- Heat mustard oil in a separate pan and add fenugreek seeds and dried red chilies. Sauté until the seeds start to crackle.
- Add grated ginger and minced garlic to the pan and sauté for a minute.
- Pour the tempering over the cooked lentils and vegetables. Stir to combine and simmer for 5 minutes.
- Adjust the consistency by adding water if needed. Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 5g
Supplies
Pot Pan Spatula Knife Cutting Board
Tools
Stove
Serving suggestions
Serve the Dalor Tenga hot with steamed rice for a wholesome meal.
Tips & tricks
For a richer flavor, you can also add a splash of tamarind juice to the stew.
Cost
$8