Sikkimese Dal
Veg
Vegan
The everyday Sikkimese-Nepali lentil soup — masoor or toor dal cooked until soft and seasoned with a tempering of cumin seeds, dried red chilli, garlic, and turmeric in oil, finished with fresh coriander. Simpler and less spiced than North Indian dal; the Sikkimese version uses more fenugreek seeds and sometimes a pinch of asafoetida in the tempering, and the consistency is thinner and more liquid than a restaurant dal. Poured over rice or dhindo at every meal; the combination of dal-bhat (rice-lentil) is the daily foundation of Sikkimese-Nepali nutrition, providing complete protein through complementary amino acids.
Cuisines
Sikkimese
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 35 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Moong Dal , yellow split |
|
3 cups | Water |
|
1 tbsp | Ghee |
|
1 tsp | Cumin , seeds |
|
1 | Bay Leaf |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , chopped |
|
1 tsp | Turmeric powder |
|
1 tsp | Red chili powder |
|
1 tsp | Ginger-garlic paste |
|
1 | Green Chili , slit |
|
1 tsp | Salt |
|
2 tbsp | Cilantro , chopped |
Instructions
- 1 Wash the moong dal thoroughly under running water until the water runs clear.
- 2 In a pot, add the washed dal and 3 cups of water. Bring it to a boil.
- 3 Reduce the heat and let it simmer until the dal is cooked and soft, about 20-25 minutes.
- 4 In a separate pan, heat ghee over medium heat.
- 5 Add cumin seeds and bay leaf. Let them splutter.
- 6 Add the chopped onions and sauté until they turn golden brown.
- 7 Add the ginger-garlic paste and green chili, sauté for another minute.
- 8 Add the chopped tomato, turmeric powder, and red chili powder. Cook until the tomatoes are soft.
- 9 Add the cooked dal to the pan, mix well, and let it simmer for 5-10 minutes.
- 10 Add salt to taste and stir well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while tempering the spices in ghee.