Ingredients with Measurements:
- 1 cup of lentils, rinsed and drained
- 2 cups of water
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 bottle gourd, peeled and diced
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 tablespoon of lemon juice
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the lentils and water to a boil. Reduce the heat to low and simmer for 20 minutes or until the lentils are tender.
2. In another pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
3. Add the cumin, coriander, turmeric, paprika, salt, and black pepper to the onion mixture. Stir well and cook for 1 minute.
4. Add the diced bottle gourd, vegetable broth, and diced tomatoes to the pot. Bring to a boil and then reduce the heat to low. Cover and simmer for 20 minutes or until the bottle gourd is tender.
5. Add the cooked lentils and lemon juice to the pot. Stir well and cook for another 5 minutes.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 13g
Fiber: 13g
Sodium: 800mg
Substitutions for ingredients:
- Lentils can be substituted with chickpeas or kidney beans.
- Vegetable broth can be substituted with chicken broth or water.
- Bottle gourd can be substituted with zucchini or yellow squash.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Add chopped spinach or kale for extra nutrition.
- Use different spices such as curry powder or garam masala for a different flavor profile.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Peel the bottle gourd before dicing.
- Adjust the seasoning to taste.
- Serve with rice or naan bread.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Rice, naan bread, or a side salad
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a cucumber salad.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water.
- If the stew is too thin, simmer uncovered until it thickens.
Food safety advice:
- Make sure to rinse the lentils before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bottle gourd is a popular vegetable in Indian cuisine and is often used in stews and curries.
Flavor profiles:
The stew has a warm and comforting flavor with a hint of spice from the cumin and coriander.
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
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Region: Indian
Taste: Mild, Savory, Earthy, Nutty, Comforting