Musoor daal, red lentils. In Nepal, it is generally called as musoorie ko daal.
Binomial name family Lens culinaris.
Lentils are generally consumed as split or whole. whole lentils are split and hulled, which is more famous in everyday Nepalese kitchen. They are also cooked together with pigeon peas [rahar ko daal].
The basic method of cooking lentils in Nepal is by boiling or cooking with spices and water. Most of the lentil soups are finished with a touch or ghee. Ghee is also tempered with desired spices like cumin, fenugreek, onions etc.
whole red lentils [musoor daal]
musoor daal recipe
An simple recipe to cook red lentil soup in Nepalese style.
Rinse the lentils with clean water. Mix with 5 cups of water, turmeric, salt, and garlic ginger paste.
In a pot, bring the lentils to a boiling point and simmer until the lentils are soft and tender. Keep stirring to avoid burning at the bottom while they are simmering.
In a separate small pan, heat up the oil or ghee and fry the chopped garlic until golden brown. Pour it to the cooked lentils immediately. This process is generally called tempering. Stir the lentils gently after tempering.
Serve the lentils hot.
Above recipe is a simple recipe to cook Musoor daal. Instead of tempering garlic, we can always play around with other herbs and spices like dry cumin seeds, chopped onion, chopped scallion, green onion, dried chili, cilantro [coriander] etc. Ghee adds richer taste with lentils as compared to oil. Do not burn the lentils as they taste bitter.