Name: Dal (Lentils)
Yield: 1 servings
Ingredients: 5 ½ cups lentil (any kind); 5 cups of water (depends preference of your consistency of liquid); ½ tsp turmeric; 1 tsp garlic, minced; 6 tbsp clarified butter (ghee); ¾ cup sliced onions; 2 chillies (dried red chilies preferred) (depends on your preference); Salt to taste; ¼ tsp asafetida; ¼ tsp jimbu; 1 tbsp fresh ginger paste

CategorySoups & Stews

Source: www.food-nepal.com
Region: Nepal
Rating: Untried

Yields1 Serving

5 ½ cups lentil (any kind)

5 cups of water (depends preference of your consistency of liquid)

½ tsp turmeric

1 tsp garlic, minced

6 tbsp clarified butter (ghee)

¾ cup sliced onions

2 chillies (dried red chilies preferred) (depends on your preference)

Salt to taste

¼ tsp asafetida

¼ tsp jimbu

1 tbsp fresh ginger paste

Wash lentils and soak lentil for 10 minutes.

Remove anything that float on the surface after it and drain extra water.

Add drained lentils in fresh water and bring to a boil again. Add all spices.

Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.

In a small pan heat the remaining of butter and fry the onions, chilies and garlic.

Stir into the lentils few minutes before you stop boiling. Serve with rice.

Ingredients