Rice Beans Lentils Soup (Masyang ko Dal)

Rice Beans Lentils Soup (Masyang ko Dal)

Masyang ko Dal is a traditional Nepali lentil dish made from Rice Beans. It is also commonly known as Siltung in some parts of Nepal. Often considered an ideal dal for winter, as it is believed to provide warmth to the body. It is a “superfood” rich in protein, dietary fiber, vitamins, and minerals. It is considered easy to digest and is often recommended for children and the elderly.

A rich source of plant-based protein and dietary fiber, essential for muscle repair and digestive health.

Contains significant amounts of iron, magnesium, and essential amino acids like lysine.

In local medicine, it is sometimes used to help reduce eye redness and treat edema.

30min

Easy

Not spicy

Ingredients

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Directions

Clean and soak the rice beans overnight.

Wash the rice beans thoroughly to remove all impurities. Rinse until the water runs clear.

Chop the onions, the tomatoes, the small green chilies and the coriander leaves.

Finely chop the garlic cloves and the ginger.

Put the rice beans, the water, the garlic cloves, the ginger, the salt, the cumin powder, the coriander powder, the red chili powder and the turmeric powder into a pressure cooker and cook for 20 minutes over low heat (or about 5 to 6 whistles).

Remove them from the oven and let them cool and thicken.

Heat a pan with mustard oil and butter (or ghee).

When the butter (or ghee) melts add the onions, the small green chilies, the cumin seeds and the fenugreek seeds. Stir.

When the onions are translucent, add the tomatoes, the rice beans and a little more water depending on the desired consistency, then simmer, stirring, over medium heat for about 15 minutes.