Nepali Food Store

In the heart of every Nepali home, on every traditional thali, lies a humble yet indispensable staple: dal (दाल).¹ More than just a side dish, dal is the soul of Nepali cuisine, a comforting, nutritious, and versatile lentil soup that provides the backbone of countless meals. Nepal’s diverse geography and rich agricultural traditions have fostered a fascinating array of lentils, each with its unique flavor, texture, and culinary applications.²

From the high Himalayas to the fertile Terai plains, lentils are a primary source of protein for many Nepalis, especially in a largely vegetarian diet. They are celebrated not only for their nutritional value but also for their incredible adaptability, transforming into everything from hearty soups and vibrant curries to crispy fritters and savory pancakes.

Let’s explore the world of lentils in Nepal, uncovering popular varieties, their myriad uses, and essential cooking tips to bring their magic into your kitchen.

Popular Lentil Varieties in Nepal

Nepal boasts a rich assortment of lentils, each contributing distinct characteristics to the local palate:³

1. Masoor Dal (मंसूर दाल) – Red Lentils:⁴
   • Description: Small, orange-red lentils that cook quickly and break down easily.⁵
   • Taste/Texture: Mild, earthy flavor; cooks into a creamy, smooth consistency.
   • Uses: The most common dal for everyday meals, often prepared as a thin soup. Also used in purees and sometimes in pakoras.⁶
2. Maas Dal (मास दाल) – Black Gram/Urad Dal:⁷
   • Description: Small, black-skinned lentils that are creamy white inside when split. Can be used whole or split (with or without skin).
   • Taste/Texture: Earthy, slightly pungent flavor; becomes rich, creamy, and somewhat viscous when cooked.
   • Uses: A very popular dal, often prepared thicker and richer than masoor. Used in traditional dishes like Maas ko Dal (a thick black gram soup), Bara (Newari lentil patties), and Batuk (Magar lentil fritters).⁸ The split, de-skinned version is used for Puri dough.
3. Mung Dal (मुंग दाल) – Yellow Lentils / Mung Beans:⁹
   • Description: Small, yellow lentils (split and husked mung beans). Also available as whole green mung beans.
   • Taste/Texture: Mild, slightly sweet, and easily digestible; cooks into a soft, relatively thin consistency.
   • Uses: Often considered the “lightest” dal, good for sick people or those with sensitive digestion. Used for Mung Dal ko Jhol (soup), khichari (rice and lentil porridge), and sometimes for sweet dishes.
4. Rahari Dal (रहर दाल) – Toor Dal / Arhar Dal / Split Pigeon Peas:
   • Description: Medium-sized, yellow lentils that hold their shape better than masoor.
   • Taste/Texture: Nutty, slightly sweet flavor; cooks relatively quickly, maintaining some texture.
   • Uses: Popular for everyday dal, often prepared with a tarka (tempering) of garlic, cumin, and chili.
5. Chana Dal (चना दाल) – Split Bengal Gram / Split Chickpeas:
   • Description: Split and husked chickpeas, larger and firmer than other common lentils.
   • Taste/Texture: Nutty, robust flavor; retains its shape well and has a slightly firm texture even when cooked.
   • Uses: Used in more substantial dal preparations, curries (Chana Dal Tarkari), pakoras, and sometimes for savory snacks.
6. Musuro Dal (मुसुरो दाल) – Whole Brown Lentils:
   • Description: The whole, unskinned version of masoor dal, brown in color.
   • Taste/Texture: Earthier and nuttier than red lentils; holds its shape well.
   • Uses: Preferred for a more rustic, hearty dal, often used in mixed lentil preparations.
7. Sisim Dal (सिसीम दाल) – Mixed Lentils:
   • Description: Not a single lentil, but a blend of 3-5 different types of lentils (e.g., masoor, maas, mung, rahari, chana).
   • Taste/Texture: Complex flavor profile from the combination; often creamy yet with varied textures.
   • Uses: Popular for special occasions or when a richer, more nutritious dal is desired.

Essential Cooking Tips for Different Lentils

While the basic method of boiling lentils is similar, specific varieties benefit from tailored approaches:

• Soaking:
  • Masoor, Mung, Rahari: Generally don’t require soaking, but a 15-30 minute soak can reduce cooking time and aid digestion.
  • Maas, Chana, Whole Lentils: Highly recommended to soak for at least 2-4 hours, or overnight. This significantly reduces cooking time, makes them more digestible, and helps them cook evenly.
• Washing: Always rinse lentils thoroughly under cold running water until the water runs clear.
• Cooking Method:
  • Pressure Cooker: Most common and efficient method for Nepali households. Reduces cooking time dramatically (e.g., masoor 2-3 whistles, maas/chana 4-6 whistles after soaking).
  • Open Pot: Requires more time and vigilance, but yields a slightly different texture. Bring to a boil, then simmer, skimming off any foam.
• Foaming: For some lentils (especially maas), foam may rise to the surface during initial boiling. Skim this off as it can cause bitterness or digestive discomfort.
• Seasoning (Tarka/Jhaneko): This is the soul of Nepali dal. After the lentils are cooked, a tempering of hot oil or ghee is added, infused with spices like:
  • Jambu/Jimbu (जिम्बु): A Himalayan herb, essential for its unique flavor in Thakali dal.
  • Cumin Seeds (जिरा): Ground or whole.
  • Garlic (लसुन): Sliced or minced.
  • Ginger (अदुवा): Minced or grated.¹⁰
  • Turmeric Powder (हलेदो): For color and health benefits.
  • Asafoetida (हिङ): Aids digestion, especially with heavier lentils.¹¹
  • Dried Red Chilies (खुर्सानी): For heat.
  • Tomatoes (गोलभेडा): Often added to the tarka for tanginess.

Dishes Eaten with Lentils in Nepal

Lentils, particularly in the form of dal, are almost universally paired with the national staple:

1. Dal Bhat (दाल भात): The iconic Nepali meal consists of steamed rice (bhat), lentil soup (dal), and usually a vegetable curry (tarkari) and a pickle (achar). This is the daily sustenance for millions.
2. Dhindo (ढिंडो): A thick, porridge-like staple made from millet or corn flour. Dal (especially a thinner masoor or a rich maas) is the perfect liquid accompaniment for dipping portions of dhindo.
3. Roti (रोटी): Various types of flatbreads, such as wheat roti, millet kodo ko roti, or corn makai ko roti, are often eaten with dal or dal curries.¹²
4. Chiura (चिउरा) – Beaten Rice: A quick meal or snack, chiura is often consumed with a hearty dal, especially a thicker one like Maas ko Dal.¹³

Beyond the soup, lentils also feature prominently in various other Nepali dishes:

5. Bara (बारा) / Woh (वोह): A Newari specialty, these are savory lentil patties or pancakes, typically made from ground maas dal (black gram) batter. They can be plain or topped with minced meat, egg, or vegetables.
6. Batuk (बटुक): Magar community’s deep-fried lentil fritters, usually made from maas dal, seasoned with ginger, garlic, and spices.¹⁴ Often consumed during festivals.
7. Khichari (खिचडी): A comforting and wholesome one-pot dish of rice and lentils (often mung dal), cooked together with spices and ghee. Particularly popular for sick people or as a light, easily digestible meal.
8. Dal Makhani (दाल मखनी): While originally Indian Punjabi, this rich, creamy black lentil dish has gained popularity in Nepal, often found in restaurants.
9. Lentil Pakoras (दाल पकोरा): Crispy fritters made from various lentil batters, often with onions and spices, deep-fried as a snack.¹⁵
10. Lentil Curry (दाल तरकारी): Some lentils, like chana dal or whole masoor, are cooked into thicker, drier curries rather than soupy dals, served as a side dish with rice or roti.¹⁶

In essence, lentils are the unsung heroes of Nepali cuisine. Their remarkable diversity, nutritional power, and the creative ways they are transformed into comforting and flavorful dishes underscore their vital role in the daily lives and cultural traditions of the Nepali people. From the simplest bowl of masoor dal to the complex flavors of a maas dal bara, lentils offer a truly authentic taste of Nepal’s culinary heart.