Masoor Dal (Red Lentils)
15分でトロトロのスープに！ネパール家庭の最も身近な「赤い豆」
Description
Orange (red) lentils peeled and halved (split), most commonly consumed daily in Nepal/India. The most basic bean for making the 'Dal' (lentil soup) of 'Dal Bhat'. Because it's skinless, it requires no soaking; its greatest feature is melting mushy in just ~15 mins of boiling, becoming a smooth potage-like soup.
Classification: Beans, Soup Ingredient, Base
Shops selling Masoor Dal (Red Lentils)
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How to use
Ingredients
- Masoor Dal(Skinless red lentils)
Instructions
- [Authentic Recipe]
- [Basic Dal (Soup)]: Lightly wash Masoor Dal, put in a pot with massive water, salt, turmeric, and a little ghee (or oil), and heat.
- [Boil Down]: Simmer on medium for 15-
- mins; once beans lose shape becoming a yellow syrupy soup, lower heat.
- [Tempering (Jirne)]: Heat ghee in a small pan, burn cumin seeds, minced garlic, and dried chili to transfer aroma, pour sizzling instantly into the Dal pot to coat it in roasted aroma.
Learn more Substitutes, pairings, tips
Key spices
Cumin seeds、Garlic、Ghee、Turmeric
Substitutes at Japanese supermarkets
(Hard to substitute. JP 'Soybeans' or 'Chickpeas' won't melt quickly; best to buy online)
Pairing
Basmati Rice / Saag Bhuteko (Green stir-fry) / Aloo Tareko (Fried Potatoes)
Trivia
For people living in Nepal's mountains, firewood (fuel) is highly precious. Thus, Masoor Dal, which doesn't require hours of boiling like other beans and cooks quickly, is a magic ingredient saving busy Nepali mothers.
Eating tips & etiquette
Pour the watery Dal soup generously over white rice (Bhat), mix well by hand, and eat as if washing it down. The rustic bean sweetness and tempered garlic/ghee aroma gently envelop the stomach.
Allergen
None