Nepali Dal Bhat (National Dish of Nepal)

Nepali dal is slightly different from the regular dals I make at home because of the addition of the ground masala powder. The addition of warm spices like cardamom, cloves and cinnamon adds a lot of flavor to the dal and makes it taste spicy and comforting.
Dal Bhat is Nepal's National dish and is often served with tarkari (mixed vegetable curry) for a complete wholesome meal.

Recipe adapted from Sandhya's post:

Ingredients:

Masoor Dal/ Red Lentils - ½cup
Onion -1 small, finely chopped
Turmeric - ¼tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste

For the Masala Powder:
Dry red chilies - 2
Cinnamon stick - ½" piece
Cloves - 3
Cardamom pods - 2
Cumin seeds - 1tsp
Coriander seeds - 1½tsp
Peppercorns - 5~6

Method:

• Pressure cook red lentils until cooked through and mushy. Alternately red lentils can be cooked on the stove top until tender.
• While the lentils are cooking, make the masala. Grind all the ingredients listed under masala powder into a smooth powder.
• Heat 2tsp oil in a saucepan, add the chopped onions and cook until they are golden brown. Add the masala powder, mix well and cook for 1~2 minutes.
• Stir in the cooked dal, turmeric and salt. Add water if the dal looks too thick. Simmer on medium flame for 6~8 minutes.
• Sprinkle chopped cilantro and serve.

Check out the complete Nepali Thali here.