Dal is a Nepali lentil soup which can be made from any type of lentil. My personal favorite is yellow dal which is often mixed with garlic. As an Italian, I love anything with garlic in it. Dal is extremely easy to make, and it’s highly affordable which makes it a staple in Nepali cuisine. This yellow dal fry recipe only has a few ingredients and is typically served over rice or with dal bhat.Jump to Recipe
Dal bhat is a Nepali dish consisting of rice, lentil soup, a vegetable curry, spinach, achar (spicy salsa), and sometimes a chicken or mutton curry. If you make this recipe as part of a dal bhat set, then this will make enough lentil soup for about 4-6 people. If you want to have this yellow dal as a soup (without rice or sides), this recipe makes enough for 2-3 large bowls.
Nepali Cooking Ingredients
In Nepal, we cook in an old fashioned pressure cooker (the type that whistles to release the pressure) however, it can also be made in a modern pressure cooker. The ingredients should be easy to find at most supermarkets, however, I’ve included a list of items on Amazon below in case you are having trouble finding them. This list has all the common ingredients for Nepali cooking, so you won’t need everything on the list.
Yellow Dal Fry Recipe Photos
Yellow Dal Fry Recipe
- Pressure Cooker
- 1 cup split yellow peas
- 1 tsp mustard oil
- ½ tsp salt
- ½ tsp turmeric
- 2 ½ cups water (3 ½ cups if you want it to be thinner)
- 3-4 cloves garlic
- 1 ½ tbsp mustard oil
- 1 pinch hing
- ½ tsp cumin seeds
- Before starting, rinse the lentils with water until the water runs clear.
- Add lentils to the pressure cooker along with the desired amount of water (between 2½ – 3½ cups).
- Add the mustard oil, salt, and turmeric before closing the lid of the pressure cooker.
- Once the lid is tightly secured, set it to medium heat and let it cook for 15 mins.
- When done, let it sit until the pressure releases. Only open the lid once all the pressure has released from the pot.
- If the soup is too thick for your taste, you can add hot water to it at this time.
- While the dal is cooking, mince the garlic.
- Only start the dal dry once the dal has completed cooking. In a small frying pan on medium heat, add the mustard seed oil.
- Once the oil is hot, add a pinch of hing and the cumin seeds until you smell the cumin (about 30 seconds).
- Add the minced garlic and cook until browned (about 2-3mins)
- Pour the hot oil and garlic mixture straight into the hot dal. To get the last of the garlic out of the pan, and a scoop of dal into the pan and swish it around and then pour it back in with the dal.
If you’re interested in learning to make more Nepali dishes, check out my Nepali Recipe section!
This post was written by Michelle Della Giovanna and originally appeared on www.fulltimeexplorer.com