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2. Orange Lentil Daal (Musurko daal-NePali)
Nb persons: 5
Yield:
Preparation time:
Total time:
Source: JOYS OF NEPALESE COOKING
| 1 cup | orange lentil |
| 2 tablespoons | ghiu |
| 1/2 teaspoon | cumin seeds |
| 1 teaspoon | chilli, (khursnrri) powder |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | turmenc powder |
| 1 teaspoon | coriander seeds |
| 3 | cloves, (Lawang) |
| 1 piece 5 cm | cinnamon, (dalchini) |
| 2 pods | green cardamoms, (sukhmel) |
| 4 pieces | black peppercorns, (marich) |
| 1 | onion chopped |
Utensils Pressure cooker-1, ladle-1, big bowl-1
Process
Wash daal and allow it to soak for about an hour. Drain off the water and boil daal with salt in a little water (about 1 1/2 cup or as desired) on medium heat. It
should mix thoroughly with the water. Meanwhile grind all except onion and salt. Heat ghiu and fry onion till it becomes golden. Add spice paste and fry
for a few minutes. Put it in the daal when it becomes tender and stir. Serve hot with rice.
Preparation time: l0-15 minutes
Yield: 4-5 servings
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