A Nepali vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Tomatoes, spinach, and cilantro are on the EWG Dirty Dozen — it's beneficial to buy these organic.

Ingredients

• 1 cup dried split red lentils
• 6 cups water
• 1 cup basmati rice
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2 green chilies, sliced
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 tbsp mustard oil
• 1 tsp fenugreek seeds
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• Salt to taste
• Fresh cilantro for garnish

Method

1. Rinse the lentils thoroughly under cold water until the water runs clear.
2. In a large pot, combine the rinsed lentils, 4 cups of water, and turmeric. Bring to a boil, then reduce heat to simmer until the lentils are soft, about 20 minutes.
3. Meanwhile, rinse the basmati rice under cold water.
4. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, cover, and simmer on low heat until the rice is fluffy and cooked, about 15 minutes.
5. In a pan, heat mustard oil over medium heat. Add the fenugreek seeds and fry until they turn dark brown.
6. Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, cooking for another minute.
7. Add tomatoes, sliced green chilies, cumin, and coriander, cooking until the tomatoes are softened.
8. Pour the onion and tomato mixture into the cooked lentils. Stir well and season with salt to taste.
9. Simmer the dal for another 10 minutes to allow flavors to meld. Adjust seasoning if necessary.
10. Serve the dal alongside the steamed rice, garnishing with fresh cilantro.

Notes

• You can use mung beans instead of lentils for a variation.
• Serve with a side of steamed vegetables for a complete meal.
• Adjust the number of chilies to control spice level.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nepali recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.