Daal lentil stew is one of the most delicious dishes that is prepared from the beans of the same name. This dish is of Indian origin, but it is considered one of the traditional dishes in the South of Iran with a different preparation method. This delicious stew is suitable for cold winter days that you can easily prepare with both rice and fresh bread for lunch or dinner. The combination of daal lentil with turmeric, onion, potato and garlic as well as hot red pepper creates a pleasant and delicious stew that has a high nutritional value. By cooking this stew, experience a special taste of the Iran’s Southern cuisine.
- Step 1
Heat some oil in a pot and sauté the onion until the color turns golden, then add turmeric and garlic, saute until the aroma of the garlic is released.
- Step 2
Now add the tomato paste along with some red and black pepper to the onion and garlic and sauté until the paste is nicely colored and its raw taste disappeared.
- Step 3
Pour the daal lentil seeds into the pot, add 2 glasses of water and heat until the water boils. While boiling, remove the foam from the water to prevent bloating. After boiling the water for 5 minutes, pour the mixture of garlic, onion and tomato paste into the pot.
- Step 4
Peel the potato and cut into large pieces and put in a pot with a glass of boiling water. Reduce the heat and after 20 minutes, remove the softened potatoes from the pot and mash them in a bowl and add them to the daal lentil mixture to blend. This is done to thicken the stew (if the potatoes are not soft, let them cook more). Now your food is ready and you can serve it with rice or fresh bread.
- Calories:516 kcal
- Fat:12 g
- Protein:27 g
- Carbohydrates:78 g
- Fiber:18 g
- Sugar:5 g
- Sodium:168 mg
Key Points
1. The use of pepper in cooking this dish is optional, but the hot red pepper provides a special taste.
2. You can use tomato puree instead of tomato paste.
3. It’s optional to add ginger powder for more taste.
4. Please note that the exact cooking time of daal lentil stew depends on the bean type, which can take more or less.
