Dahl, dhal, or dal? However you spell this lentil soup from Nepal, it’s delicious. Traditionally, you pour the dahl over your rice, add seasonal veggies and spicy sauce, kneading them into small-sized balls with your right hand. But dahl also tastes great with a spoon and a piece of naan.
This is what you need for 4 people
1 onion
2 cloves of garlic
4 cm gingerroot
400 gr diced tomatoes from a pack or can
1 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp turmeric
200 gr dried red lentils
400 gr pumpkin
500 ml water
1 cube vegetable stock
Sunflower oil
Sea salt
Black pepper
Handful of coarsely chopped fresh coriander
This is how to prepare it
First, chop the onion into large pieces. Peel the ginger root and finely chop it with the garlic. Clean the pumpkin. Organic pumpkins usually don’t need to be peeled; simply remove the seeds. Cut the pumpkin into 2 cm cubes. Heat a dash of oil in a thick-bottomed pan over medium heat. Fry the onion, ginger, garlic, garam masala, ground cumin, ground coriander seeds and turmeric for about 5 minutes.
Then add the lentils, diced tomatoes, diced pumpkin, the stock cube, and 500 ml water and heat it until it boils. Turn down the heat and let the dahl simmer gently for about 20 minutes with the lid on. Stir often. If the dahl becomes too thick, add a little water.
Before serving, add salt and pepper and a handful of fresh coriander.
Enjoy! खानाको आनन्द लिनुहोस्
