Black, Red, Yellow or Mix Lentils (Dal)
Lentils (Dal) are a cornerstone of Nepali cuisine, forming the essential, protein-rich component of the daily staple Dal Bhat. Grown across the Terai and mid-hills, common varieties include Masuro (red lentils), Maas ko daal (black lentils), and Rahar dal.
A crucial source of protein, iron, and fiber, especially for vegetarians.
> 60min
Normal
Mildly Spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Directions
Soak the lentils for 30 minutes.
Chop the onions, the tomatoes, the dried red chilies and the coriander leaves.
Rinse the lentils until the water runs clear.
Put the lentils with water in a pressure cooker and cook them for 45 minutes.
Take them out and let them cool and thicken.
Heat a pan with sunflower oil and butter (or ghee) and add the onions, the cumin seeds, and the garlic. Stir.
After 2 minutes, add the tomatoes and the dried red chilies. Stir.
After 2 minutes, add the red chili powder, the salt, the black pepper, the garam masala and the turmeric powder and cook well.
Pour the lentils into bowls and garnish with the coriander leaves.
Ready. Enjoy! Serve hot with rice, curry meats, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.
Other similar meals
Can be consumed with…
