Sikkim

Maas ko dal

Name: Maas ko dal
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 1 cup soaked overnight whole urad (whole black gram); 4 cups water; 1/2 tsp turmeric (ground turmeric); Salt, to taste; 1 tbsp ghee; 1/2 tsp cumin seeds; a pinch asafoetida; 4 cloves sliced garlic; 1 inch chopped ginger; 2 dried red chilli

Nepali black lentil dal with ghee, garlic and ginger. The dal of dal bhat in the hills.

50 minTime

13 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Dal bhat power2 chapters · 1 min read

Make it your way

Grandma's wayBlack dal, ghee, garlic. Dal bhat power.

The original

215kcalsame

13 gproteinsame

9 gfibresame

50minutessame

Maas ko dal as Nepali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Whole urad (whole black gram)1 cup, soaked overnight

Water4 cups

Turmeric (ground turmeric)½ tsp

Saltto taste

Ghee1 tbsp

Cumin seeds½ tsp

Asafoetidaa pinch

Garlic4 cloves, sliced

Ginger2.5 cm, chopped

Dried red chilli2

Method

4 steps

1Pressure cook the soaked urad with water, turmeric and salt for 6 whistles. Let the pressure release naturally.
2Whisk lightly so some grains break and the dal thickens.
3Heat ghee, add cumin, asafoetida, dried chillies, garlic and ginger. Fry until golden.
4Pour over the dal and simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sikkim

Maas ko dal

Nepali black lentil dal with ghee, garlic and ginger. The dal of dal bhat in the hills.

50 minTime

13 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Dal bhat power2 chapters · 1 min read

Make it your way

Grandma's wayBlack dal, ghee, garlic. Dal bhat power.

The original

215kcalsame

13 gproteinsame

9 gfibresame

50minutessame

Maas ko dal as Nepali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Whole urad (whole black gram)1 cup, soaked overnight

Water4 cups

Turmeric (ground turmeric)½ tsp

Saltto taste

Ghee1 tbsp

Cumin seeds½ tsp

Asafoetidaa pinch

Garlic4 cloves, sliced

Ginger2.5 cm, chopped

Dried red chilli2

Method

4 steps

1Pressure cook the soaked urad with water, turmeric and salt for 6 whistles. Let the pressure release naturally.
2Whisk lightly so some grains break and the dal thickens.
3Heat ghee, add cumin, asafoetida, dried chillies, garlic and ginger. Fry until golden.
4Pour over the dal and simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maas ko dal

Make it your way

Ingredients

Method

Maas ko dal

Make it your way

Ingredients

Method

Make it a meal