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Nepalese Dal: Recipe by Dev, Hungry Buddha

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Nepalese Dal: Recipe by Dev, Hungry Buddha
An Authentic Nepalese recipe that's great for veggies and vegans.



  • 100g lentils (toor and red lentils from the Moor Market or Ozmen)
  • 200ml water
  • A pinch of turmeric and salt

Tempering Spice Mix

  • 1 tablespoon oil
  • 1 teaspoon of cumin seeds
  • ½ teaspoon dried chilli
  • 2 cm fresh ginger, grated
  • 1 garlic clove, finely chopped
  1. Soak the lentils - we use an equal amount of toor and red lentils - to loosen the starch.

  2. Put them in a pressure cooker and add double the amount of water (200ml water for 100g of lentils). Add a pinch of turmeric and salt and cook for 10 to 15 minutes.

  3. If you don't have a pressure cooker, use a pan. When it boils, remove the top layer of starch. Bring the flame to low, stir the lentils, cover the pan and cook until very tender. Add a little warm water if it looks very dry.

  4. For tempering, heat the oil. Once it's hot, add the cumin, chilli, ginger and garlic. Cook for 30 seconds to a minute and add this mixture to the dal. Finally, add additional water and season according to taste.

  5. Finally, add additional water and season according to taste.

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