The national dish of Nepal is Dal Bhat and consists of a huge serving of steamed white rice (bhat) and a healthy helping of cooked lentils (dal). A common greeting in Nepal is "Bhat-kyo?" which literally means "Have you eaten rice today?" There are many different dals that can be prepared in several different ways. This is a simple and tasty recipe for dal made with split pigeon peas which are called rahar in Nepali, but are called toor or toovar dal in India.
This recipe is so easy to make and is a family favorite in our house. Traditionally, Nepalis would serve this with rice, a serving of tarkaari (vegetables), a chutney or two, and perhaps some acchaari (pickles). This dish also makes for a delicious Autumn meal when served as a soup with a crusty slice of buttered bread in Western fashion also.
1&1/2 C split pigeon peas/toor dal/rahar dal
3 TBS ghee or cooking oil
1/2 C onion, diced finely
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2 green chilis/hari mirch, chopped finely (omit for less heat)
1 cassia leaf/tej patta
1&1/2 tsp cumin/jeera seeds
1 inch piece cassia bark/dalchini (or cinnamon stick)
1/2 tsp turmeric/haldi
2 tsp salt
6-8 C water
1 TBS lime juice (optional)
Here's what to do:
|All the spices are tempered.|
|Add turmeric, salt, pigeon peas and a lot of water.|
I would really recommend cooking this in a pressure cooker or crock pot/slow cooker as it takes such a long time to cook on top of the stove.
|Our neighbor Ganga says "Ramro!" which means "Excellent!" in Nepali.|