Soup – Nepali Daal (Nepali Food Recipe)

Nepali Daal – (Lentil Soup Prepared with Spices)

INGREDIENTS

• 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 as required
• Salt and Pepper

INGREDIENTS FOR GARNISH:

• 1 tablespoon garlic, minced
• 1/2 teaspoon jimbu
• 1 teaspoon cumin seeds
• 5 dried red chilies
• 2 tablespoons clarified butter

DIRECTIONS

• Rinse lentils thoroughly.
• In a bowl, put lentils and two cup of warm water; let stand for overnight in the refrigerator.
• Drain water; rinse off soaked lentils.
• In a large sauce pan, heat two tablespoons of oil.
• Fry turmeric, minced ginger, asafetida, salt and pepper for 30 sec.
• Add soaked lentils and stir for a few minutes.
• Add broth and mix well.
• Bring to a boil, cover the pan and allow simmering for 45-60 minutes or until the lentils are cooked tender and a desired consistency has been achieved.
• Adjust seasoning with salt and pepper. Take off the heat.
• In a non-stick saute pan, heat half cup of clarified butter.
• Fry turmeric, jimbu, dried red chilies, garlic and ginger for a minute or so.
• Never allow the garnishing ingredients to turn dark, or else it will impart a bitter flavor to the soup.
• Take off the heat and drizzle over the cooked lentils.
• Give it a gentle stir to incorporate the garnish into the soup body.
• Serve hot with rice or roti (flat bread).

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi