Rahar Ko Dal | Nepali Lentil Stew

If there was one alphabet that I kept changing a lot, it was this one!In our Culinary journey across the globe, we are now in Letter N.

I short listed recipes from Norway, Netherlands,Nigeria but then settled down to prepare something from Nepal.


 
 Nepali Roti with Fresh yogurt, Rahar ko Dhal,Steamed Rice and  Aloo ko Achar 

Here are some interesting facts on Nepal...
The cuisine of Nepal...
Some of the famous dishes are

Now to the recipe...

This is a simple dal gravy made with toor dal and delicately flavored with a few spices.


I used:
Adapted from here

Toor dal - 1/2 cup
Garlic-2 pods, chopped
Green chili-1, slit
Bay leaf-1
Ginger-1/2 teaspoon, minced

Cinnamon-1" piece, broken
Turmeric powder-1/8 teaspoon
Asafoetida powder- a large pinch
Salt to taste
Coriander leaves- a fistful, finely chopped
Lemon juice to taste
Oil- 1 teaspoon

Tempering

Oil- 1 teaspoon
Cumin seeds- 1 teaspoon

Heat oil in a pressure cooker and add the garlic, ginger, cinnamon, bay leaf and green chili. Saute till the garlic is soft. Add 2 cups of water and bring it to boil. Add turmeric powder, dal, asafoetida.Cover and pressure for 15 minutes / 3 hisses or till the dal is cooked.


Once the pressure releases, remove the lid and bring it back to boil. Add salt and mix. Simmer till you get the right consistency. Add water if it is too thick.Switch off the flame and add lemon juice to taste. The dal should be slightly tangy.


Heat oil for tempering and add the cumin seeds.When the cumin seeds splutter, pour over dal and mix.


Serve with Rice / Roti...


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Bon Appetit....

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