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Ladakh · Lunch

Red Lentil and Vegetable Stew

Traditional 26. Red Lentil and Vegetable Stew recipe

🧺 Ingredients

• 1 cup red lentils
• 1 cup diced carrots
• ½ cup diced potatoes
• 1 medium onion, chopped
• 1.5 tbsp ginger, minced
• 3.5 cups water
• 2 tbsp yak butter
• ½ tsp cumin seeds
• ¼ tsp turmeric
• Salt and pepper
• Fresh cilantro, chopped
• Varied meat preparations (yak, mutton, goat)
• Traditional pasta dishes (skyu, chutagi variations)
• Legume-based curries and dals
• Root vegetable combinations
• Seasonal vegetable preparations
• Traditional thalis and complete meal presentations
• Barley-based main courses
• Mixed grain dishes
• Herbal and medicinal food preparations

👩‍🍳 How to make Red Lentil and Vegetable Stew

1. Rinse lentils; drain
2. Heat butter in pot to 65°C
3. Add cumin seeds; sizzle 30 seconds
4. Add onion, ginger; fry 3 mins
5. Add carrots, potatoes; stir 2-3 mins
6. Add lentils; stir 1 min
7. Pour water; add turmeric; bring to boil (100°C, 3 mins)
8. Reduce heat; cover
9. Simmer 22-25 mins until lentils are very soft
10. Vegetables should be tender; lentils mostly dissolved
11. Season with salt and pepper
12. Serve hot (above 65°C), garnished with cilantro
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