Ingredients (6 servings)
- 7.14 ozsplit yellow lentilsmoong dal
- 10.71 ozbasmati rice
- 1 tspturmeric
- 1 tspcumin seeds
- 1/2 tspmustard seeds
- 1 pinchasafoetida
- 2 piecesdried red chilies
- 2 tbspginger, minced
- 4 clovesgarlic, minced
- 1 mediumtomato, chopped
- 1 mediumonion, diced
- 3 tbspgheeor vegetable oil
- 8 leavescurry leaves
- 1.07 ozcilantro, chopped
- 2 tspsalt
- 2 limeslime, cut into wedges
- 3.57 ozpickled radish
Instructions
- 1
Wash and cook rice in 1.5 times volume of salted water until fluffy.
20min - 2
Wash lentils and boil with turmeric until soft and mushy.
25min - 3
Heat ghee in pan and add cumin, mustard seeds, and asafoetida.
2min - 4
Add dried chilies, curry leaves, ginger, and garlic.
2min - 5
Add onion and cook until softened, about 5 minutes.
5min - 6
Add tomato and cook until broken down.
4min - 7
Add cooked lentils with cooking water, simmer 10 minutes.
10min - 8
Garnish with cilantro and serve with rice, lime, and pickles.
3min
Frequently Asked Questions
Everything you need to know about making Nepalese Dal Bhat
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