Dal Bhat
Nepalese Lentil Soup
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A beautiful lentil dhal flavoured with a spicy tomato masala.
Hari says
Dal and rice forms the foundation of Nepalese cuisine and from these very basic ingredients a number of different dishes take shape. Dal translates to lentils and bhat to rice and this very humble combination is the main staple of many in Nepal. You can also add a vegetable dish on the side making this into dal bhat tarkari but I have kept it simple. with just the dal recipe. Some people like to add tomatoes others keep it super simple like this one.
To get the main ingredients for my dhal recipe,check out my dhal recipe kit here.
- Ingredients
- Method
Lentils
- 2 tbsp ghee or oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 5cm piece of ginger, grated
- 1 tsp coriander seeds, crushed
- 1 green chilli (optional)
- ½ tsp red chilli powder
- ½ tsp turmeric
- 200g red lentils, washed
- 700ml water
- 1 tsp salt
Garnish
- Handful of coriander, chopped
Method
- Heat the ghee or oil in a large frying pan and cook the onions until translucent but not brown.
- Turn the heat to low and add in the garlic, ginger, chopped chilli (if using) crushed coriander seeds, red chilli powder and turmeric. Stir to combine for about 3 minutes or so.
- Add the red lentils and mix with the onion mixture.
- Pour thd water in and bring it to a boil, add the salt and reduce heat to a simmer for about 15 minutes or until the lentils are tender.
- Remove from the heat and stir in the fresh coriander.
Served with
This dal is served with plain steamed rice 'bhat'.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 78 |
| Fat (g) | 3.3 |
| of which saturates (g) | 1.9 |
| Carbohydrates (g) | 9.4 |
| of which sugars (g) | 2.3 |
| Fibre (g) | 1.3 |
| Protein (g) | 3.7 |
| Salt (mg) | 1.3 |
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