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Recipe
Dal Dum Pukht
Hearty Slow-Cooked Lentils: Dal Dum Pukht
4.8 out of 5
Dal Dum Pukht is a traditional Indian dish that showcases the rich flavors and aromas of slow-cooked lentils. This recipe combines a variety of spices and techniques to create a comforting and satisfying meal.
Metadata
Preparation time
10 minutes
Cooking time
40 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if ghee is substituted with vegetable oil), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
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1 cup (200g) red lentils 1 cup (200g) red lentils
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1 cup (200g) yellow lentils 1 cup (200g) yellow lentils
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4 cups (950ml) water 4 cups (950ml) water
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1 onion, finely chopped 1 onion, finely chopped
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2 tomatoes, chopped 2 tomatoes, chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1 teaspoon coriander powder 1 teaspoon coriander powder
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1 teaspoon garam masala 1 teaspoon garam masala
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt to taste Salt to taste
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3 tablespoons ghee (clarified butter) 3 tablespoons ghee (clarified butter)
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2 dried red chilies 2 dried red chilies
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 5g
- Carbohydrates (total, sugars): 45g, 5g
- Protein: 15g
- Fiber: 10g
- Salt: 1g
Preparation
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1.Rinse the red and yellow lentils under cold water until the water runs clear.
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2.In a large pot, combine the lentils, water, chopped onion, tomatoes, minced garlic, grated ginger, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt.
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3.Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot.
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4.Simmer the lentils for about 30-40 minutes, or until they are soft and cooked through.
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5.In a small pan, heat the ghee over medium heat. Add the dried red chilies and fry for a few seconds until they become fragrant.
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6.Pour the tempered ghee over the cooked lentils and stir well to combine.
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7.Garnish with fresh cilantro and serve hot with rice or naan bread.
Treat your ingredients with care...
- Lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
- Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil for a similar flavor.
Tips & Tricks
- For a creamier texture, you can blend a portion of the cooked lentils before adding the tempered ghee.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
- Serve the Dal Dum Pukht with a squeeze of fresh lemon juice for a tangy twist.
Serving advice
Serve the Dal Dum Pukht hot with steamed basmati rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro for added freshness.
Presentation advice
To enhance the presentation, drizzle a swirl of ghee on top of the lentils and sprinkle some red chili flakes for a pop of color. Serve in a traditional Indian copper serving bowl for an authentic touch.
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