This dal is a quick, simple and satisfying winter warmer

Lentils might be having a bit of a moment in the West now, but across South Asia, they have been a form of everyday sustenance for generations.

I grew up eating dal almost daily, and while every country, region and home has its own version, there is something incredibly comforting about the simplicity of Nepalese-style dal bhat. The dal itself is warm, nourishing and deeply satisfying, especially when served with rice, pickles, chutneys or a few simple side dishes.

This version is quite close to the kind of dal I grew up eating, but with its own Nepalese-style character, especially from the mustard oil and the crispy tarka poured over the top. It is the kind of food that feels humble, but also complete.

For winter, it is perfect. Serve it simply with steamed rice and any South Asian pickles or chutney. You can also use different lentils depending on what you have at home.

Notes

Red split lentils cook quickly and give this dal a soft, creamy texture. You can also use yellow lentils, mung dal or black lentils such as maas ko dal, but the cooking time and water quantity will change depending on the lentil. If using firmer lentils, simmer for longer and add more water as needed.

Mustard oil gives this dal a distinct flavour, but it should be heated properly before adding the spices. If you can't find mustard oil you can use vegetable oil — the flavour will be slightly different. The final dal should be comforting, savoury and lightly spiced, with the tarka adding texture, aroma and depth.

Asafoetida, also known as hing, is a pungent spice commonly used in South Asian cooking, especially in lentil dishes, curries and pickles. It has a strong savoury aroma when raw, but once cooked in hot oil, it adds a deep umami, onion-garlic-like flavour to dishes.

Alongside dal bhat, there are plenty of accessible chutneys and condiments that pair beautifully with it, such as coconut sambal, tomato chutney, coriander chutney, pickled onions, mint yoghurt, lime pickle or simple chilli crisps that add freshness, acidity and heat to the meal.

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Nepalese-style dal bhat

Prep time: 15 minutes

Cook time: 25 minutes

Skill level: Low

Serves: 4

Ingredients

For the dal

250 g red split lentils, washed

½ teaspoon turmeric powder

½ teaspoon salt, or to taste

½ teaspoon chilli powder

Water, enough to just cover the lentils

For the tarka

3 tablespoon mustard oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

¼ teaspoon asafoetida

1 teaspoon finely chopped ginger

1 teaspoon finely chopped garlic

3 dried chillies

¼ cup chopped shallots

To serve

Serve with steamed rice, pickles & chutney

Method

Wash the lentils well until the water runs mostly clear.

Add the lentils to a saucepan with turmeric, salt, chilli powder and enough water to just cover the lentils. Bring to a simmer over medium-high heat, then cover and cook for 7–8 minutes, stirring occasionally.

Once the lentils are almost cooked, reduce the heat to medium-low and cook for another 2–3 minutes, stirring regularly. Add a splash of water if the dhal is too thick. e It should be soft and creamy, but still pourable. Turn off the heat and keep covered.

To make the tarka, heat the mustard oil in a small skillet over medium heat. Add the mustard seeds and let them pop. Once they start popping, add the cumin seeds, asafoetida, ginger, garlic, dried chillies and chopped shallots.

Sauté for 3–4 minutes, stirring regularly, until the shallots and garlic are golden and slightly crispy. Be careful not to burn the garlic, as it can turn bitter quickly.

Pour the hot tarka over the cooked lentils. Mix through just before serving, or leave some of the tarka sitting on top for presentation.

Serve the dhal hot with steamed rice. You can keep it simple, or serve it as part of a larger dhal bhat-style meal with chutney, pickles, sautéed greens, vegetables or a meat curry.