Mas ko dal, urad lentil soup
An authentic nepali recipe of Mas ko dal, urad lentils. Includes small variation by adding edo or taro root. This is a famous lentil soup of Nepal. It is rich and highly nutritious.
- 1 cup Mas ko Dal urad lentils
- 5 cups Water
- 1 thumbsized Ginger
- 1 cup Baby taro or edo medium diced
- 1 tbsp Ghee
- 1 pinch Jimboo
- A pressure cooker or a thick pot
- Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
- A small pan for tempering
- Smash ginger by using palm of our hand into the flat side of the knife. No need to smash very hard. Just to crack the ginger will do the job.
- Rinse the lentils. Do not soak or rinse too much. Put it together with ginger, edo, water, salt and phalamko diyo into a pressure cooker. Bring it upto boil and gently skim off the foam and discard them.
- Cover the pressure cooker lid and cook in a medium heat until lentils and edo soften, around 10-15 minutes. Stir occasionally so that they don’t stick in the pan.
- Serve the lentil soup hot.
- Heat up a small pan. Add the ghee.
- When the ghee is very hot. Fry the jimboo until it turn black. Immediately pour into the lentils. Stir and boil for another minute.
Mas ko dal is also called kalo dal. Kalo means black color and dar means lentils. Edo is called pindalu in Nepali language. Above recipe can be prepared with or without edo. Adding some hing (Aesophetida) also gives richness to this recipe. This recipe is very simple but needs proper observation because lentils can burn anytime if not stirred occasionally. They also cook evenly when cooked in slow flame. Jimboo is basically a type of dried herb from a onion family, which has a similar taste like onions. It is used mostly for the cooking and medicinal purposes. Dry red chili can also be tempered instead of jimboo. Tear few of them before frying into ghee.