Kashmiri Gukkut Dal

A hearty and spicy soup originating from Jammu and Kashmir, Gukkut Dal is made with red lentils and a blend of warming spices. This recipe is a creative twist on the traditional version, adding the sweetness of carrots and the earthiness of spinach.

🛒 Ingredients

• 1 cup dry Red Lentils
• 2 medium Onion
• 2 medium Carrots
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 2 tbsp Ghee
• 1 tsp Salt
• 2 cups fresh Spinach

👨‍🍳 Instructions

1. 1

   Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.

2. 2

   Add the chopped onion and sauté until translucent.

3. 3

   Add the minced ginger and garlic and sauté for 1 minute.

4. 4

   Add the red lentils, carrots, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.

5. 5

   Add 4 cups of water and bring the mixture to a boil.

6. 6

   Reduce heat to low and let the dal simmer for 20 minutes or until the lentils are tender.

7. 7

   Add the salt and ghee. Mix well.

8. 8

   Add the fresh spinach and let it cook for 2-3 minutes or until wilted.

9. 9

   Serve the Gukkut Dal hot with a dollop of raita or a sprinkle of chopped cilantro.

10. 10

    Adjust the seasoning as needed.

💡 Pro Tips

Use red lentils that are not split. If using split red lentils, adjust the cooking time accordingly. Serve the Gukkut Dal with a side of naan or rice for a filling meal.

📊 Nutrition per Serving