Saucepan@saucepan · Shared this recipeFollowTibetan · lunchDal BhatA Tibetan-style lentil soup served with rice, flavored with spices and aromatics.total40 minprep40 minservings2Original recipe on tnp.orgKeep this recipeAdd a copy of Dal Bhat to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 cup red lentils (masoor dal), other types of dal can take much longer to cook1 tablespoon vegetable oil1 small red onion, chopped small2 cloves garlic, minced1 tablespoon ginger, minced0.75 teaspoon salt0.5 teaspoon mustard seeds0.5 teaspoon turmeric0.5 teaspoon cumin seeds0.5 teaspoon coriander powder1 medium tomato, diced0.5 tablespoon butter or ghee, optional, but it gives a nice flavor2 tablespoons cilantro and/or green onion, chopped, for garnishwater, to make soupbasmati rice, or any kind you wishIndian chutney or pickle (achar), of your choice. We love Patak's lime pickle. You can also find Patak's at many other large grocery stores.pepper of your choice, or red pepper flakes, optionalShan Dal Curry Mix, or garam masala, optional, instead of the turmeric, cumin and corianderStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and can cook faster.2Step 2: Begin preparing the rice any way you like so it will be ready when you're done cooking the dal.3Step 3: Chop your onion, and mince the garlic and ginger and set aside.4Step 4: Chop the tomato and set aside.5Step 5: Wash your cilantro and or green onion. Chop for garnish and set aside.6Step 6: Heat oil on high for a minute or two.7Step 7: Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes.8Step 8: Stir in cumin seeds, salt, turmeric, mustard seed and coriander powder. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often.9Step 9: Note: The stove's temperature will remain at medium (6/10) for the rest of the cooking process, and you will stir occasionally.10Step 10: Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes.11Step 11: After 4 minutes, stir in the lentils, cover and cook for 5 minutes.12Step 12: After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes.13Step 13: When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook.14Step 14: Continue cooking on medium for 10 minutes.15Step 15: Now your dal is ready. Turn off the stove and sprinkle the chopped cilantro and/or green onion on top.16Step 16: Serve with rice. Many Tibetans like to serve the dal in a small soup bowl, beside a plate of rice. Some people like to ladle the dal over the rice and mix it up to eat. Indians and Nepalis often eat dal baht with their hands, as do some Tibetans, but many of us also use a spoon.17Step 17: Add some Indian chutney or pickle (achar) or hot sauce. We can't more highly recommend the Patak's Lime Pickle or relish, which is just heavenly and is perfectly complementary with this dal bhat. You can get it medium or hot. Medium is more spicy in a flavorful way than a hot way The hot has some bite!getsaucepan.com/r/f2784ffe-97b2-4563-b58a-c1f1c0a0a3d4 · Original: https://tnp.org/a-taste-of-life-at-dolma-ling-nunnery-with-dal-recipe/
