Sikkimese Dal

Sikkimese Dal

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 yellow split moong dal
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 fresh coriander leaves, chopped

Instructions

  1. 1 Wash the moong dal thoroughly under running water until the water runs clear.
  2. 2 In a pot, add the washed dal and 3 cups of water. Bring it to a boil.
  3. 3 Reduce the heat and let it simmer until the dal is cooked and soft, about 20-25 minutes.
  4. 4 In a separate pan, heat ghee over medium heat.
  5. 5 Add cumin seeds and bay leaf. Let them splutter.
  6. 6 Add the chopped onions and sauté until they turn golden brown.
  7. 7 Add the ginger-garlic paste and green chili, sauté for another minute.
  8. 8 Add the chopped tomato, turmeric powder, and red chili powder. Cook until the tomatoes are soft.
  9. 9 Add the cooked dal to the pan, mix well, and let it simmer for 5-10 minutes.
  10. 10 Add salt to taste and stir well.
  11. 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.