If you’re looking for a delicious lentil soup that’s easy to make, you have to try Nepali Rato Dal. It’s a staple in many Nepali households for good reason—super flavorful and simple to prepare.
Nepali Rato Dal
In every Nepali household, dal is a must-have, whether it’s Rato Dal (red lentil) or Kalo Dal (black lentil).
It’s always served with rice and curry, making it a central part of our meals.
Rato dal is not only delicious, but it’s also easy to make.
Cooking it in a pressure cooker is the norm, making it super easy and quick to prepare.
This recipe is simple and straightforward, perfect for anyone looking to bring a taste of Nepal into their kitchen.
Here is an easy-to-follow and delicious Nepali dal recipe.
Ingredients
Dal: Red lentils (masoor dal)
Spices: Turmeric powder
Seasoning: Salt to taste, minced ginger, garlic and Jimbu
Tempering: Ghee or vegetable oil
Water: 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 to three whistles.
- 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 on medium-high heat for 3-4 minutes.
- Let it simmer, and turn off the heat.
- In a separate pan, heat oil or ghee over medium heat. Add jImbu and cook for a minute.
- Finally, pour the oil into the dal. Add salt to taste and mix everything well.
- Serve the Rato Dal hot with rice or roti and pair it with your favorite chicken, chickpeas, or pork curry.
Serving & Storage
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, then transfer it to an airtight container and refrigerate it. It can be refrigerated for 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.
Other Recipes
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.
Equipment
- Soup Ladle
- Mini frying pan
Ingredients
Dal
- 1 cup red lentils (Masoor dal)
#Spices
- ¼ tsp ground turmeric
#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
- 2 cup water
- 1 cup hot water
Instructions
- Rinse the lentils with cold water until the water runs clear.1 cup red lentils (Masoor dal)
- Then, add the turmeric powder, lentils, ginger, and garlic to a pressure cooker with 2 cups of water.¼ tsp ground turmeric, ½ tsp minced ginger, 2 cloves of garlic, crushed, 2 cup water
- Cover the lid and let it cook for 8-10 minutes on medium heat until you hear two-three whistles.
- Let it cool for 5-6 minutes, then remove the lid. You will see the thick texture of the dal.
- Add 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.1 cup hot water
Tempering
- Heat oil or ghee over medium heat in a separate pan.1 tsp ghee or vegetable oil
- Add one teaspoon of jimbu and let it cook for a minute.1 tsp Jimbu
- Finally, pour the oil into the dal. Add salt to taste and mix everything well. Serve hot with rice or roti.salt to taste
Nutrition
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!
Thank you for the recipe! It was good!