Saucepan@saucepan · Shared this recipeFollowTibetan · dinnerDal Bhat, Tibetan StyleA comforting Tibetan-style meal of spiced red lentil soup served with rice, often accompanied by Indian chutney or pickle.total40 minprep40 minservings2Original recipe on yowangdu.comKeep this recipeAdd a copy of Dal Bhat, Tibetan Style 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), recommended, as 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 seeds (jeera)0.5 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 choiceStepsClear 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.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. You can combine if you wish 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: Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes.10Step 10: After 4 minutes, stir in the lentils, cover and cook for 5 minutes.11Step 11: After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes.12Step 12: When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook.13Step 13: Continue cooking on medium for 10 minutes.14Step 14: Turn off the stove and sprinkle the chopped cilantro and/or green onion on top.15Step 15: 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.16Step 16: Add some Indian chutney or pickle (achar) or hot sauce.getsaucepan.com/r/fc59cdc1-ecbe-4755-9ad0-4227677224d3 · Original: https://www.yowangdu.com/tibetan-food/how-to-cook-dal-bhat-tibetan-style
