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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Nepalese Fenugreek Tempered Kalo Dal · Cooking Culmination

Discover / Nepalese

Editorial sample recipeNepalesebeginnerhalalvegetariangluten-free

Nepalese Fenugreek Tempered Kalo Dal

Name: Nepalese Fenugreek Tempered Kalo Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 200 g Whole black lentils, rinsed and drained; 2 tbsp Ghee, halal-certified clarified butter; 1 tsp Fenugreek seeds; 4 clove Garlic cloves, thinly sliced; 1 tbsp Fresh ginger, julienned; 0.5 tsp Turmeric powder; 0.13 tsp Asafoetida powder, hing; 2 item Green chilies, split lengthwise

A comforting Himalayan staple of slow-cooked whole black lentils tempered with aromatic garlic and warm clarified butter.

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

AI-generated illustration of Nepalese Fenugreek Tempered Kalo Dal

AI illustration

Ingredients

Servings

200 g Whole black lentilsrinsed and drained
2 tbsp Gheehalal-certified clarified butter
1 tsp Fenugreek seeds
4 clove Garlic clovesthinly sliced
1 tbsp Fresh gingerjulienned
½ tsp Turmeric powder
⅛ tsp Asafoetida powderhing
2 item Green chiliessplit lengthwise

Allergen information

This recipe contains or may contain:

milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Jhaneko / Tarka

Sizzling raw spices and aromatics in hot ghee to create an aromatic infused oil that is poured over cooked lentils at the end.

Instructions

Step 1: Place the rinsed black lentils in a pot with 4 cups of water and the turmeric powder.
Step 2: Bring to a boil over high heat, then cover partially, lower heat to medium-low, and simmer for 30 minutes until lentils are soft.

Step 3: Lightly mash a third of the cooked lentils with the back of a spoon to thicken the broth consistency.

Step 4: In a small heavy skillet, melt the ghee over medium heat until hot.

Step 5: Add the fenugreek seeds, sliced garlic, julienned ginger, split green chilies, and asafoetida powder.

Step 6: Fry the aromatics for 1 to 2 minutes until the garlic is golden brown and fragrant.

Step 7: Pour the sizzling ghee and spiced aromatics immediately into the simmered lentil pot, stirring quickly.

Step 8: Simmer for an additional 2 minutes to allow flavors to meld, then serve warm.

Cooking tips

Mashing a small portion of lentils creates a rich naturally creamy texture without adding heavy cream.
Pouring the hot tempered ghee directly into the lentils seals the volatile spice aromas into the liquid.
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.