Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Lentil & Vegetable Stew

Traditional Recipe 13: Lentil & Vegetable Stew recipe

🧺 Ingredients

• Whole lentils (masoor dal): 150g
• Split yellow lentils (moong dal): 100g
• Carrots (diced 1/2 inch): 150g
• Potatoes (diced 1/2 inch): 150g
• Green beans (chopped): 100g
• Onions (chopped): 120g
• Tomatoes (crushed): 120g
• Ginger (minced): 15g
• Garlic (minced): 10g
• Green chilies: 2
• Cumin seeds: 5g
• Turmeric powder: 2g
• Red chili powder: 2g
• Garam masala: 3g
• Oil: 30ml
• Salt: 10g
• Water: 1100ml
• Coriander leaves: 20g

👩‍🍳 How to make Lentil & Vegetable Stew

1. Rinse lentils (150g masoor + 100g moong) in cold water 2-3 times until water runs clear.
2. Heat oil (30ml) in a pot over medium heat (170°C). Add cumin seeds (5g), crackle 15 seconds.
3. Add onions (120g), cook 4 minutes until softened and translucent.
4. Add ginger (15g), garlic (10g), and green chilies (2). Cook 1 minute until fragrant.
5. Add tomatoes (120g), cook 2 minutes until soft.
6. Add turmeric (2g), red chili powder (2g), garam masala (3g), stir 1 minute.
7. Add rinsed lentils, carrots (150g), potatoes (150g), green beans (100g). Stir well.
8. Add water (1100ml) and salt (10g). Bring to boil over high heat (200°C).
9. Reduce to medium (160°C), cover and simmer 25-30 minutes until lentils and vegetables are completely soft and tender.
10. Stir occasionally to ensure even cooking.
11. Consistency should be thick but stew-like, not mushy.
12. Garnish with coriander leaves (20g). Serve hot with roti or rice.

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