Nepalese · beginner
Kathmandu Tempered Yellow Lentil Stew
Nourishing Nepalese comfort stew made from yellow split peas and finished with a aromatic hot mustard oil garlic infusion.
- PREP TIME
- 10 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rinse yellow split peas under cold water until clear.
- 02
Combine split peas, water, ground turmeric, and salt in a saucepan.
- 03
Bring to a boil over medium-high heat, then cover partially and simmer on low for 25 minutes.
- 04
Mash lentils lightly with a whisk to create a creamy texture.
- 05
Heat mustard oil in a small skillet over medium heat.
- 06
Add fenugreek seeds, dried red chilies, and sliced garlic, frying for 45 seconds until golden brown.
- 07
Pour hot spiced oil into lentil stew, cover pot for 1 minute, stir in cilantro, and serve.
A LITTLE KITCHEN KNOW-HOW
Jhaneko Tempering
Pouring sizzling spiced oil infused with garlic and whole spices directly into cooked lentils before serving.
Notes from the kitchen
- Skim off white foam during initial boiling phase for clearer broth texture.
- Cover pot immediately after adding hot tempered oil to trap aromatic steam.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
