Maas ko Dal (Black Lentils / Urad Dal)
真っ黒なスープの正体！タカリー族が愛する「強烈なコクの豆」
Description
Skin-on 'Black gram' (Black lentils). 'Maas ko Dal' in Nepali. Features pitch-black skin and white interior. Skinned and powdered, it makes the aforementioned pancake 'Bara', but souped skin-on, it turns pitch-black like sweet bean soup, creating 'intense depth and sticky thickness' on a different dimension from other beans.
Classification: Beans, Soup Ingredient, Thakali Cuisine
Shops selling Maas ko Dal (Black Lentils / Urad Dal)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Maas ko Dal(Skin-on black gram/Whole Urad Dal)
Instructions
- [Authentic Recipe]
- [Black Dal Soup]: Soak skin-on Maas ko Dal overnight, boil long-term in a pressure cooker (or thick iron pot) with salt, turmeric, and ginger until beans crumble and gain black thickness.
- [Thakali Tempering]: Heat ghee in a small pan, burn alpine herb 'Jimbu' and cumin seeds, pour sizzling into the black soup (this is the flavor of premium Thakali Dal Bhat).
Learn more Substitutes, pairings, tips
Key spices
Jimbu、Ghee、Ginger
Substitutes at Japanese supermarkets
(Completely different flavor from JP black beans/adzuki; irreplaceable)
Pairing
Basmati Rice / Jimbu (Alpine herb) / Ghee
Trivia
Go to a high-end 'Thakali Kitchen' in Kathmandu, and this pitch-black soup invariably appears. Braising in iron pots supposedly melts iron into it, darkening the color further and boosting nutrition.
Eating tips & etiquette
Unlike watery Masoor Dal, it becomes a very heavy, thick soup. Coat rice thoroughly, savoring the powerful bean flavor alongside Jimbu's roasted oil aroma.
Allergen
None