Nepali Dal

Traditional lentil soup prepared with aromatic spices - the heart of Dal Bhat

• Main:
• - 2 cups black lentils (yellow or red lentils can be used)
• - 1 cup onion, finely chopped
• - 1 teaspoon turmeric
• - 1 tablespoon ginger, minced
• - 1/4 teaspoon asafetida
• - 2 tablespoons cooking oil
• - 6 cups broth or water
• - Salt and Pepper
• For garnish (Tadka):
• - 1 tablespoon garlic, minced
• - 1/2 teaspoon jimbu (Himalayan herb)
• - 1 teaspoon cumin seeds
• - 5 dried red chilies
• - 2 tablespoons clarified butter (ghee)

1. 1

   Rinse lentils thoroughly. Soak overnight in warm water. Drain and rinse.
2. 2

   Heat oil in a large sauce pan. Fry turmeric, ginger, asafetida, salt and pepper for 30 seconds. Add lentils and stir for a few minutes.
3. 3

   Add broth, bring to boil, then simmer covered for 45-60 minutes until lentils are tender.
4. 4

   For tadka: Heat ghee, fry jimbu, cumin seeds, dried chilies, and garlic for a minute. Don't let them turn dark.
5. 5

   Drizzle tadka over dal and stir gently. Serve hot with rice or roti.