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:30minutes mins
Cook Time;45minutes mins
Course;breakfast, dinner, lunch
Cuisine:nepal
Servings:6
Calories:253 kcal
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.
