Uttar Pradesh-style Caldo Gallego

Ingredients

In this adaptation, the traditional Spanish Caldo Gallego is transformed into a dish that reflects the flavors and ingredients of Uttar Pradesh cuisine. The original recipe typically includes ingredients such as white beans, chorizo, and leafy greens like collard greens or kale. In the Uttar Pradesh-style Caldo Gallego, these ingredients are replaced with lentils, potatoes, carrots, and spinach, which are commonly used in Uttar Pradesh cuisine. The spices are also adjusted to incorporate the aromatic flavors of Uttar Pradesh, including cumin, coriander, and turmeric. We alse have the original recipe for Caldo gallego, so you can check it out.

• 1 cup (200g) lentils, soaked overnight 1 cup (200g) lentils, soaked overnight
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (100g) spinach, chopped 1 cup (100g) spinach, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for heat) 1/2 teaspoon red chili powder (optional, for heat)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons ghee (clarified butter) or oil 2 tablespoons ghee (clarified butter) or oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat ghee or oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Stir in minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add coriander powder, turmeric powder, and red chili powder (if using). Mix well.
5. 5.
   Drain the soaked lentils and add them to the pot. Stir to coat the lentils with the spices.
6. 6.
   Add diced potatoes, sliced carrots, and vegetable broth. Bring to a boil.
7. 7.
   Reduce heat to low, cover the pot, and simmer for about 30 minutes or until the lentils and vegetables are tender.
8. 8.
   Stir in chopped spinach and cook for an additional 5 minutes.
9. 9.
   Season with salt to taste.
10. 10.
    Serve hot and enjoy the flavors of Uttar Pradesh-style Caldo Gallego.

Treat your ingredients with care...

• Lentils — Soaking the lentils overnight helps to reduce the cooking time and ensures they cook evenly.
• Ghee (clarified butter) — Ghee adds a rich and nutty flavor to the stew. If you prefer a vegan version, you can use oil instead.

Tips & Tricks

• For a spicier version, add a green chili pepper along with the other spices.
• Serve the stew with a side of steamed rice or freshly baked bread for a complete meal.
• Feel free to customize the vegetables based on what is in season or your personal preferences.
• To enhance the flavors, you can garnish the stew with freshly chopped cilantro or a squeeze of lemon juice before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Uttar Pradesh-style Caldo Gallego hot in individual bowls. Accompany it with a side of steamed rice or warm roti (Indian bread) for a satisfying and wholesome meal.

Presentation advice

Garnish each bowl of Uttar Pradesh-style Caldo Gallego with a sprinkle of freshly chopped cilantro or a drizzle of ghee to add a pop of color and enhance the visual appeal. Serve it alongside a basket of warm roti or a bowl of steamed rice for an inviting presentation.