Editorial sample recipeNepalesebeginnerVeganGluten-FreeHalalDairy-Free

Kathmandu Tempered Yellow Lentil Stew

Name: Kathmandu Tempered Yellow Lentil Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 1 cup yellow split peas; 3.5 cup water; 0.5 tsp ground turmeric; 2 tbsp mustard oil; 0.25 tsp whole fenugreek seeds; 2 whole dried red chili peppers; 3 clove garlic cloves; 0.25 cup fresh cilantro leaves

Nourishing Nepalese comfort stew made from yellow split peas and finished with a aromatic hot mustard oil garlic infusion.

Prep: 10 min
Cook: 30 min
Total: 40 min

AI-generated illustration of Kathmandu Tempered Yellow Lentil Stew

AI illustration

Technique to learn

Jhaneko Tempering

Pouring sizzling spiced oil infused with garlic and whole spices directly into cooked lentils before serving.

Instructions

Step 1: Rinse yellow split peas under cold water until clear.
Step 2: Combine split peas, water, ground turmeric, and salt in a saucepan.
Step 3: Bring to a boil over medium-high heat, then cover partially and simmer on low for 25 minutes.

Step 4: Mash lentils lightly with a whisk to create a creamy texture.

Step 5: Heat mustard oil in a small skillet over medium heat.

Step 6: Add fenugreek seeds, dried red chilies, and sliced garlic, frying for 45 seconds until golden brown.

Step 7: Pour hot spiced oil into lentil stew, cover pot for 1 minute, stir in cilantro, and serve.

Cooking tips

Skim off white foam during initial boiling phase for clearer broth texture.
Cover pot immediately after adding hot tempered oil to trap aromatic steam.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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