Nepalese · beginner
Nepalese Fenugreek Tempered Kalo Dal
A comforting Himalayan staple of slow-cooked whole black lentils tempered with aromatic garlic and warm clarified butter.
- PREP TIME
- 10 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place the rinsed black lentils in a pot with 4 cups of water and the turmeric powder.
- 02
Bring to a boil over high heat, then cover partially, lower heat to medium-low, and simmer for 30 minutes until lentils are soft.
- 03
Lightly mash a third of the cooked lentils with the back of a spoon to thicken the broth consistency.
- 04
In a small heavy skillet, melt the ghee over medium heat until hot.
- 05
Add the fenugreek seeds, sliced garlic, julienned ginger, split green chilies, and asafoetida powder.
- 06
Fry the aromatics for 1 to 2 minutes until the garlic is golden brown and fragrant.
- 07
Pour the sizzling ghee and spiced aromatics immediately into the simmered lentil pot, stirring quickly.
- 08
Simmer for an additional 2 minutes to allow flavors to meld, then serve warm.
A LITTLE KITCHEN KNOW-HOW
Jhaneko / Tarka
Sizzling raw spices and aromatics in hot ghee to create an aromatic infused oil that is poured over cooked lentils at the end.
Notes from the kitchen
- Mashing a small portion of lentils creates a rich naturally creamy texture without adding heavy cream.
- Pouring the hot tempered ghee directly into the lentils seals the volatile spice aromas into the liquid.
- 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.
