Monday, July 22, 2013

Dal Bhat {Nepalese Lentil Curry}

Another of the Nepalese dishes we tried at the Taste of the Himalayas was a must: dal bhat, Nepalese lentil curry. Yum!

1-1/2 C red lentils, washed and drained
3 C organic chicken stock, or water
1/2 t turmeric
dash of ground coriander
dash of ground cumin
dash of ground cloves
dash of ground cinnamon
dash of ground cardamom
freshly ground pepper
freshly ground salt
1 T mustard
1/2 onion, diced
rice to serve

In a large souppot, cook the onions in a splash of oil until they are softened and translucent. Add the lentils and stir in the spices, except the salt and pepper. Add the mustard and chicken stock. Bring to a boil, then reduce heat and simmer, covered, until the lentils are soft and beginning to fall apart - approximately 30 minutes. Season to taste and serve with cooked rice.

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