Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.

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Ingredients

For the Stew
For the Yogurt-Herb Sauce

Directions

Instructions Checklist
  • Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.

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  • Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.

  • Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.

  • Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

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