Lentils
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.
Dal Chawal
Dal Chawal is a staple, comforting dish from the Indian subcontinent consisting of steamed rice (“Chawal”) and cooked lentils (“Dal”). Often described as a ultimate comfort food, it is a daily, nutritious, and budget-friendly meal popular across India and Pakistan.
It is commonly served with sides like pickles (achar), papad and salads.
Horse Gram Lentils (Gahat)
Gahat, commonly known as Horse Gram in English, is a highly nutritious and protein-rich lentil popular in Nepal and the Himalayan regions of India (Uttarakhand). Traditionally valued for its warming properties, it is a staple food during the winter months.
Because it is a tough legume, it often requires soaking and longer cooking times compared to other lentils.
Lentils Pancake (Bara)
Bara, or ‘Wo’ in the Newari language, is a traditional and much-loved Newari dish from Nepal, especially popular in the Kathmandu Valley.
It’s a savory pancake made from ground lentils (typically black or yellow lentils). These popular Newari snacks are crispy on the outside, fluffy in the middle, and seasoned with ginger, garlic and cumin. They are served as a daily snack or, symbolically, as part of ‘sagun’ (good luck food) during festivals and weddings.
Lentils Pancake (Batuk)
Batuk is a traditional Nepalese lentil fritter (similar to Bara) popular among the Tamang and the Magar community, traditionally prepared during the Maghe Sankranti, the Sonam Lhosar and the Tamang New Year.