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Nepalese Lentil Dhal Recipe

Serves: 2 comfortably with rice and accompaniments


2 tsp oil or ghee
1 tsp mustard seeds
1 onion chopped finely
½ cup red lentils
2 tbs Zest Nepalese Spice Paste
1 cup vegetable stock
1 tomato deseeded and chopped
2 tbs thick set yoghurt
Fresh coriander leaves


Heat oil or ghee in pan and add mustard seeds. When they start to pop add onion and fry on low heat until soft. Then add lentils and Zest Nepalese Marinade and stir until well combined. Add stock and simmer until the lentils soften slightly. Add tomato and more water if necessary until the dhal has a loose porridge consistency. When lentils are soft, cool slightly and then stir in the yoghurt and serve topped with fresh coriander.

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