If you’re looking for a delicious lentils soup that’s both easy to make and packed with protein, you gotta try out Nepali Rato Dal. It is a staple in many Nepali households for good reason – it’s super flavorful and easy to make.
Rato Dal is a tasty and healthy lentil soup that’s a staple in many Nepali households. It’s my absolute favorite side dish and pairs perfectly with rice and curry. Not only is it delicious, but it’s also packed with protein, fiber, and iron, making it a great choice for vegetarians and vegans. Here is an easy-to-follow and delicious Nepali dal recipe. Here is an easy-to-follow and delicious Nepali dal recipe.
Ingredients
#Dal
- 1 cup of red lentils (masoor dal)
#Spices
- 1/4 tsp Turmeric powder
#Seasoning
- Salt to taste
- 1/2 tbsp Jimbu
#Vegetables
- Two garlic cloves crushed
- 1/2 tsp minced ginger.
#Tempering
- 1 tsp of ghee or vegetable oil
#Water
- 3 cups of water
Photo Instructions To Make Rato Dal
#1. Rinse the lentils with cold water until the water runs clear.
#2. Then, add the turmeric powder, lentils, ginger, and garlic to a pressure cooker with 2 cups of water. Cover the lid and let it cook for 8-10 minutes on medium heat until you hear two-three whistles.
#3. Let it cool down for 10 minutes, and remove the lid. You will see the thick texture of the dal. Add one cup of hot or warm water and bring it to a boil for 3-4 minutes on a medium-high heat. Let it simmer, and turn off the heat.
#4. Heat 1 tsp of oil or ghee over medium heat in a separate pan. Add one teaspoon of jimbu and let it cook for a minute.
#5. Finally, pour the oil into the dal. Add salt to taste and mix everything well.
For a delicious and satisfying meal, serve the Rato Dal hot with rice or roti and pair it with your favorite chicken, chickpeas or pork curry.
Serving & Storage Suggestions
#Serving
Rato dal is traditionally served hot with rice or roti, paired with mixed vegetable curry (known as Dal Bhat Tarkari).
#Storage
If you have any leftover Rato Dal, you can store it for later. First, let it cool down to room temperature and then transfer it to an airtight container and refrigerate it. It can be refrigerated up to four days. Whenever you want to eat it, simply heat it up in a pot or microwave and serve it with rice or roti.
Recipes
Here are some recipes to try with rato dal.
FAQs
Do you have to soak red lentils before cooking them?
You don’t have to soak red lentils before cooking them, but it’s a good idea to rinse them with cold water until the water runs clear. This helps to remove any impurities and ensures that your dal is clean and fresh.
Is red lentils soup healthy?
Lentils dal or red lentil soup is actually a healthy food option. Lentils are the main ingredient in dal and they are packed with plant-based protein, fiber, and various vitamins and minerals. Plus, they are rich in complex carbohydrates that provide sustained energy, which makes them a perfect choice for anyone following a vegetarian or vegan diet.
However, it’s important to note that the overall health benefits of lentil dal depend on how it’s prepared and what ingredients are added. For example, using less ghee or oil when tempering can make lentil dal a healthier option.
If you’ve had the chance to give Nepali Rato Dal a try, let us know in the comments how it turned out!
Nepali Rato Dal (Easy Red Lentil Soup)
Equipment
- Mini frying pan
Ingredients
Dal
- 1 cup Red lentils (Masoor dal)
#Spices
- ¼ tsp Turmeric powder
#Seasoning
- Salt to taste
#Vegetables
- ½ tsp minced ginger
- 2 cloves of garlic, crushed
Tempering
- 1 tsp Ghee or vegetable oil
- 1 tsp Jimbu
Water
- 3 cups Water
Instructions
- Rinse the lentils with cold water until the water runs clear.
- Then, add the turmeric powder, lentils, ginger, and garlic to a pressure cooker with 2 cups of water. Cover the lid and let it cook for 8-10 minutes on medium heat until you hear two-three whistles.
- Let it cool down for 5-6 minutes, and remove the lid. You will see the thick texture of the dal. Add one cup of hot or warm water and bring it to a boil for 3-4 minutes on medium-high heat. Let it simmer, and turn off the heat.
- Heat 1 tsp of oil or ghee over medium heat in a separate pan. Add one teaspoon of jimbu and let it cook for a minute.
- Finally, pour the oil into the dal. Add salt to taste and mix everything well.Serve hot with rice or roti.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
