Black Lentil Butter Soup (THAKALI DAL)
Black Lentil Butter Soup, also known as Thakali Dal, is a staple in the Thakali food platter (thali), a traditional Nepalese meal that comprises of several small dishes. This hearty and satisfying soup made from black lentils that has a rich flavour, creamy texture and a distinctive aroma. The slow-cooking process also contributes to the soup's extra creaminess. But the magic doesn't stop there. Just before serving, a generous amount of ghiu (clarified butter) is stirred into the soup, giving it an extra layer of richness and flavour. The result is a silky smooth and buttery soup that is nothing short of indulgent. The result is a luxurious and velvety soup that is both nourishing and delicious. Every aspect of this soup is designed to bring out the fullest potential of the lentils and beans.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup Black lentils
- 3 Cloves Garlic (Smashed)
- 1 inch Ginger (Smashed)
- 1 teaspoon Salt
- 2 tablespoon Ghiu (clarified butter)
- 2 cloves Garlic (finely sliced)
- 2 Dry red chillies
- 1 teaspoon Cumin powder
- 1 tablespoon Jimbu (optional as this can be difficult to find. You can substitute it with finely sliced red onion)
- 4 sprigs Coriander leaves
Instructions
- 1
Cook the lentils
- 2
Wash one cup of black lentils or split local beans thoroughly and place them in a pressure cooker. Add 5 cups of water, smashed garlic cloves, smashed ginger piece and salt to the pressure cooker. Mix everything well and put the lid on.
- 3
Cook over low heat for around 15 minutes or until the cooker whistles 4 times. Turn off the heat and let the lentils rest in the cooker. Do not release the steam forcibly. Wait for the steam to escape completely, and then open the lid.
- 4
Use a spatula to lightly mash them to thicken the soup.
- 5
Cook over medium heat for further 15 minutes, stirring occasionally. Taste and adjust the salt, if necessary.
- 6
If you don't have a pressure cooker and are using a stove top, Boil all the ingredients with a lid on the pot for 40 minutes. Topping up with water every 10 minutes and stirring to make sure the bottom does not burn.
- 7
Make the tempered oil
- 8
In a saucepan, heat the ghiu (clarified butter) over medium-low heat. When the ghee is hot add the dried chilly, finely chopped garlic, cumin powder, coriander powder and jimbu.
- 9
Fry for 1-2 minutes, making sure it does not burn.
- 10
Turn off the heat and pour the tempered oil over the lentils. The tempering of spices will make a sizzling sound and impart an aromatic, garlicky, buttery, and smoky flavor to the soup.
- 11
Stir everything well, sprinkle with finely sliced coriander leaves then serve and enjoy.