Daal baht (lentils and rice)
One-pot daal baht (lentils and rice)
- 1 cup of dried green lentils (these are the ‘daal’)
- 1/2 tspn of salt
- 1/2 tspn ground tumeric
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 inch piece of ginger (peeled and finely chopped)
- 1/2 tspn of cumin (ground or seeds)
- ground coriander
- Boil the lentils in a saucepan until they soften: it usually takes 30 minutes to an hour.
- Add everything else and simmer until the onions are soft and transparent.
- Serve with rice (the baht).
You can also serve this with a quick tomato and chilli achar, papadams, curried vegetables, salad, or anything else you like. Rice would be the bare minimum.
If you were to do this the ‘proper’ way, you would saute the onion, garlic, ginger, tumeric and cumin seeds, then add the lentil mix before simmering for 15 minutes or so. But the lentil-lovers in our family are happy with the tastes from the one-pot method.
Source: Adapted from Joys of Nepalese Cooking, by Indra Majupuria. 1988. Lashkar, India: S. Devi.