This version is served at Nepali Mountain Kitchen, part of the Mango House community in Aurora, Colorado.
Give the dish a generous stir before digging in to ensure the tarka gets thoroughly incorporated.
Bring to a boil over high heat.
Photo: Jenny Huang
Stir often during the last 10 minutes to prevent burning.
Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat.
Serve the daal topped with the tarka.
Garnish with kasuri methi and cilantro, if desired.
To make ahead
Refrigerate daal (Step 1) for up to 3 days.
Look for the dried leaves in Indian markets and online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
