VEGETARIAN

Dal: Vegetarian Stew for Winter

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

P.S. In the Indian stew 'Dal', more spices are added. They are sautéed in butter in the following order: a stick of cinnamon, cardamom, black mustard seeds, fenugreek seeds, and grated ginger. At the end, leaves of shambala, garam masala, asafoetida, cumin, and turmeric are added to the already prepared stew, and then everything is poured with tomato paste and cream. Thanks to these spices, the stew becomes spicier. However, finding these spices in crisis-stricken Moscow is not easy, so here is a simpler yet equally delicious recipe for this dish.

Ingredients

Mung Beans - 8.8 oz
Lentils - 1.8 oz
Peas - 1.8 oz
Garam Masala - 1 tablespoon
Asafoetida - 1 teaspoon
Turmeric - 1 teaspoon
Tomato Paste - 1 can
20% Cream - 7 fl oz
Butter - 1.1 oz
Fresh Ginger - 1 teaspoon
Cumin - 1 teaspoon

Step by Step guide

Step 1

Mix the legumes and soak them for a period of two hours to overnight. If you are missing any legumes, it's not a problem - you can cook with just mung beans or just lentils (preferably red or yellow, as they swell better).

Step 2

Cook the legumes until they reach a porridge-like consistency. This usually takes about one to two hours.

Step 3

Melt the butter. Add all the spices and grated ginger. Then add the tomato paste, cream, and the legumes. Simmer covered on the stove for another half hour.