Monday, October 24, 2016

Bibi's Nepali Rahar Dal

Hi, I'm Bibi and I'm honored to do a recipe guest post on Alex's blog today! If you'd like to learn more about me please check out my interview on Alex's blog here or visit my blog Keep Calm & Curry On.


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 and toor, arhar, 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 acchaar (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.

Ingredients:
3 Tbsp ghee or cooking oil
1/2 cup 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
1.5 tsp cumin/jeera seeds
3 cloves/laung
1 inch piece cassia bark/dalchini (or cinnamon stick)
1/2 tsp turmeric/haldi
2 tsp salt
6-8 cups water
1 Tbsp lime/nimbu juice (optional)

Here's what to do:
1) Heat ghee or cooking oil over medium heat in a large stock pot or pressure cooker. Fry onions until just beginning to brown. Add ginger, garlic, and green chilis and fry for 3-4 minutes or until raw smell has left garlic. Add cassia leaf, cumin seeds, cloves, and cassia bark and fry for 2 minutes.


2) Add turmeric, salt, and pigeon peas to pot. If using pressure cooker add enough water so that dal is covered by at least 2 inches, seal and allow to steam for 4-5 whistles. Remove pressure cooker from heat and allow to cool. (If cooking on burner with stock pot add enough water so that dal mixture is covered by 4 inches and bring to a boil over medium heat. Allow to simmer until dal is are tender, usually about one and a half hours. Stir frequently and add more water if necessary.) When dal is to preferred consistency stir in lime juice, salt to taste and serve.


Helpful Hints:
I would really recommend cooking this recipe 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 picking pigeon peas or rahar dal.

I hope you enjoy this recipe and do come visit me at Keep Calm & Curry On for more culinary fun!

Calmly currying on,
Bibi
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1 comment

  1. Now iam craving dal :). Its nice to eat it as a soup in the winters with some garlic bread.

    ReplyDelete

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