Sunday, 12 February 2012
Nepalese Dhal (Lentil Soup)
Delicious and protein packed dhal with simple aromatic flavours.
6 oz Moong dhal without husk, washed and soaked for 2 hours.
1 pint water
1 teapoon salt
1/2 teaspoon turmeric powder
2 tablespoons lemon juice
1 teaspoon fresh ginger paste
1/2 teaspoon fresh garlic paste
3 green chillies cut into slits
2 tablespoons sunflower oil (or clarified butter)
1/2 teaspoon chilli powder
1 tablespoon fresh chopped coriander
1/2 teaspoon cumin seeds
1.Drain the presoaked dhal and place it in a large saucepan, cover with 1 pint water and bring to boil, turn heat down and simmer on low heat till dhal is cooked.
2. Finely chop the tomatoes and puree them in blender.
3. Add oil or clarified butter in a pan when it is hot add the cumin seeds and the garlic, saute for a minute , add the ginger and pureed tomatoes and cook for 2-3 minutes.
4. Add the salt, chilli powder, turmeric powder and lemon juice and cook for another 2-3 minutes more.Add this spice mixture to the pre boiled dhal and bring it to boil. Reduce the heat and simmer for 3-4 minutes adding a little extra water if needed.
5. Turn off heat and transfer dhal to a serving pot.Garnish with fresh coriander leaves and green chillies.
Serve with boiled rice and pickle.
Recipe Idea from: Nepali-Food.com
Flavours of Nepal event by simply.food guest hosted by Napurs UK Rasoi
Labels: Nepalese Cuisine
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.