Dal (Lentils)
Dal (Lentils)

Dal (Lentils)

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
1

Wash lentils and soak lentil for 10 minutes.

2

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

3

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

4

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

5

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

6

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

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

Directions

1

Wash lentils and soak lentil for 10 minutes.

2

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

3

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

4

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

5

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

6

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

Dal (Lentils)