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.
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What is Thakali Dal?
Thakali dal is a traditional Nepalese soup made with a blend of black lentils, spices, and vegetables. The dish is named after the Thakali people, an ethnic group from the Mustang region of Nepal, who are known for their unique cuisine.
One of the standout features of black lentils is the richer, more intense earthy flavour than other varieties of lentil. The blend of ingredients used in Thakali dal really does wonders to enhance this earthy buttery flavour of these black lentils.
Black lentils are a powerhouse of healthy nutrients. They are a cheap and easy way to add plant-based protein to your diet, with a one-cup serving providing around 18 grams of protein, which is equivalent to the amount found in three large eggs. This makes them an excellent choice for vegetarians and vegans who may struggle to meet their daily protein needs.
How do Nepali people eat Thakali dal?
Thakali dal is often served with steamed rice, roti, or other traditional Nepalese bread.
Tips and Pearls on making Black Lentils
- Before cooking, make sure to sort through the black lentils and remove any debris or damaged lentils. Rinse them thoroughly in a colander under running water to remove any dirt or dust.
- Soaking the black lentils for a few hours or overnight can help reduce cooking time and make them more digestible. If you're short on time, you can skip this step and simply add the lentils to the soup directly.
- A sprinkle of fresh parsley, cilantro, or basil can add a pop of colour and freshness to the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to thin it out if necessary.
Black Lentil Butter Soup (THAKALI DAL)
Ingredients
- 2 cup Black lentils
- 3 Cloves Garlic Smashed
- 1 inch Ginger Smashed
- 1 teaspoon Salt
Tempering oil
- 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
Cook the lentils
- 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.
- 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.
- Use a spatula to lightly mash them to thicken the soup.
- Cook over medium heat for further 15 minutes, stirring occasionally. Taste and adjust the salt, if necessary.
- 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.
Make the tempered oil
- 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.
- Fry for 1-2 minutes, making sure it does not burn.
- 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.
- Stir everything well, sprinkle with finely sliced coriander leaves then serve and enjoy.
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