Nepalese Style Dhal Bhat Recipe

Nepalese Style Dhal Bhat Recipe a very classical combination of dal and rice that is usually served side by side as lunch meal. It is very similar to the Dal – Chawal that is famous in north India. But the dal that is prepared in Nepal is quite different. They usually add freshly ground Indian spice and is fried for few minutes and later on it is mixed along with cooked moong dal. The flavor of whole spice like, cardamom, cinnamon, and cloves will help in adding a nice warm and soothing aroma to the dal. It is a tradition that the dal bhat is served along with “vegetable tarkari or torkari”  to make it a complete and rich meal.  Yellow Moong Dal (Split), Onion, Turmeric powder (Haldi), Coriander (Dhania) Leaves, Salt, Cinnamon Stick (Dalchini), Cardamom Powder (Elaichi), Cloves (Laung), Dry Red Chillies, Whole Black Peppercorns, Cumin seeds (Jeera)   2 cups Yellow Moong Dal (Split) 1 Onion , chopped 1/4 teaspoon Turmeric powder (Haldi) 2 sprig Coriander (Dhania) Leaves , chopped Salt , to taste Masala to Grind 1 inch Cinnamon Stick (Dalchini) 2 Cardamom Powder (Elaichi) 4 Cloves (Laung) 2 Dry Red Chillies 1 teaspoon Whole Black Peppercorns 1 teaspoon Cumin seeds (Jeera)     10   30     To begin making the Nepalese Style Dhal Bhat Recipe, we will first boil the dal with water, turmeric powder and salt for about 4 whistles until it is soft and mushy.Next grind all the whole spices (ingredients in masala to grind) in a mixer to a smooth powder, you can also add a little water if the little quantity does not grind well in a mixer.Heat a kadai with oil, add onion that are chopped and saute well till they turn translucent.Add in ground spices and cook for some time. Once done add boiled dal and salt keep stirring.You can start mashing the dal and cook in low heat until the raw smell goes away.Serve the Nepalese Style Dhal Bhat Recipe along with cauliflower and aloo subzi or baby corn and carrot subzi by the side to make it enriched meal.