Nepali Mixed Daal Recipe | Food Diaries | Zarnak Sidhwa | Nepali Food

mixed lentils

🥗Healthier: split peas

💰Cheaper: pulses

Split peas are lower in fat and easier to digest.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers heart-healthy fats.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

asafoetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can mimic the flavor in a pinch.

In a pressure cooker, add the soaked lentils, salt, 1/2 the turmeric, sliced ginger, sliced garlic, and 3 cups water. Cook till done.

Heat clarified butter, add cumin seeds, carom seeds and dried red chilies and sauté for a minute.

Add the minced ginger, garlic, and green chilies and sauté.

Add chopped onions and sauté till translucent.

Add tomatoes, tomato puree, the remaining turmeric and 1/4 cup water. Simmer until the tomatoes are tender.

Open the pressure cooker and give the lentils a mix.

Add this into the pan with the tomato mixture. Simmer for 10 minutes on low flame, add lemon juice and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary