Nepalese Red Lentil Dhal

MAINS

Budget: small

Easy on tummy: extremely

Preparation: 10 min  ›  Cook: 45 min 

This warm, hearty recipe is a staple for the spicy yet subtle Nepalese cuisine. It is usually served with bhat - a boiled grain, usually rice, and vegetable curry - tarkari. It is absolutely one of my favourite meals - it is an explosion of beautiful flavours and very calming and filling for your tummy. I have adapted this recipy from to suit me, the heat of the chillThese ingredients will make you a large pot to last you a few days, even if you live with a very hungry man!

Ingredients:

• 4 tbsp sunflower oil
• 3 tbs ginger
• 3 garlic cloves
• 1 onion
• 1 fat tbsp of butter (optional but really tasty)
• 1 carton of chopped tomatoes (or fresh)
• 3 cups or red lentils
• 1 bunch of chopped fresh coriander to taste

Spices mix:

• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chilli flakes or 1 small chilli pepper
• 1 1/2 tsp ground coriander (cilantro)
• 1 tsp mustard seeds
• 2 tsp salt
• 2 tsp ground black pepper

Method of preparation:

Mix all of the spices together in a small pot. Chop the garlic, onion and ginger separately. 

Place a large pot on the hob. Pour the oil and the mix of spices and cook them for 2 mins, stirring incessantly and avoiding burning. You will feel the fragrance of the spices being released. Add the finely chopped onion, garlic and ginger with a bit of water, stir and cover with the lid for about 5 mins. Keep the temperature at medium.

Rinse well the lentils. Add the butter and the chopped tomatoes to the pot, stirring well. Add the lentils and stir them, put the lid on and again leave for 5 mins to cook. 

Add enough water to cover the lentils. The lentils will absorb the water soon, so every 5-10 mins keep adding a bit of water to avoid burning. At the end you should have a creamy, soft and warm texture. 

Add fresh coriander on top for serving. It should smell fantastic!

Masti garna!