Wednesday, April 18, 2012

Nepalese Dahl

This recipe is amazing. I didn't nepalese dahlrealize until after I took the picture that I forgot eggy, but I am too excited to share this recipe to care at this point. It's so simple and so delicious!


  • 1 cup lentils
  • 3 cups hot water
  • 2 medium onions, finely chopped
  • 1/2 teaspoon chili powder (or more to increase the spiciness of the dish to your desire)
  • 2 teaspoons salt
  • 1 1/2 teaspoons turmeric
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 1/2 teaspoons garam masala
  • 1 tablespoon oil


  1. Sauté onions in oil for 5 minutes or until soft/translucent
  2. While sautéing the onions, mix all the spices together in a small bowl
  3. Once the onions are soft, add the spices and fry 30 seconds
  4. Then add the lentils (not the water yet!) and stir heating them for 5 minutes
  5. Add the mixture to the hot water, cover, and simmer until lentils are soft and most of the water has evaporated. It is okay to leave a little water, but it should not be too watery.  It will take around thirty minutes to cook, however, some lentils can take up to 45 minutes
  6. Serve with naan or over rice!

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