Nepali Dal Bhat Lentils Tempered with Nepal Himalayan Spice Infused Olive Oil Blend

Tender red lentils simmer with onion, garlic, turmeric, cumin, and tomato until soft and savory, then the bowl gets its final lift from Nepal Himalayan Spice Infused Olive Oil Blend, which brings warm spice, earthy depth, and a gentle aromatic finish. Served with rice and a simple cucumber side, this is the kind of dinner that feels right for a quiet weeknight, a cozy family meal, or a relaxed Sunday table.

Garden Infuzions

Nepali Dal Bhat Lentils Tempered with Nepal Himalayan Spice Infused Olive Oil Blend

Warm lentils, fragrant spices, and fluffy rice come together in a comforting dal bhat bowl finished with the Nepal Himalayan Spice Infused Olive Oil Blend for a deep, savory layer of flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish, Side Dish

Cuisine: Asian, Fusion Cuisine, Nepali

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 cup red lentils rinsed and drained
• 2 tablespoons Nepal Himalayan Spice Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1 medium tomato diced
• 4 cups water
• 1 teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 2 cups cooked basmati rice
• 1 cup cucumber slices
• 1 lime cut into wedges

Equipment

• 1 medium saucepan For simmering the dal
• 1 Wooden spoon For stirring the spices and lentils
• 1 Chef Knife For chopping onion, tomato, and cucumber
• 1 Cutting board For prep work
• 1 set Measuring cups For lentils, water, and rice
• 1 set Measuring spoons For spices and oil

Method

 

Instructions

1. Rinse the red lentils under cool water until the water runs mostly clear, then set them aside.
2. Warm the olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until softened and lightly golden.
3. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
4. Add the cumin, turmeric, coriander, cinnamon, and black pepper, then stir for 15 seconds to bloom the spices.
5. Add the diced tomato and cook for 2 minutes until it starts to break down.
6. Pour in the water, lentils, and salt. Bring the pot to a boil, then reduce to a steady simmer.
7. Cook for 20 to 25 minutes, stirring now and then, until the lentils are tender and the dal has thickened.
8. Stir in the Nepal Himalayan Spice Infused Olive Oil Blend and chopped cilantro, then taste and adjust salt if needed.
9. Spoon the dal over warm basmati rice and serve with cucumber slices and lime wedges on the side.

Notes

Dal bhat is all about balance: soft lentils, steady spice, and a clean finish from the infused olive oil at the end. The final drizzle should stay aromatic, not cooked hard into the pot. Leftover dal also makes a great next-day lunch when reheated with a little water. This recipe is vegetarian and keeps the flavors grounded in real pantry ingredients.

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Recipe Tips

Rinse the lentils well so the texture stays clean and the broth cooks up smooth. Stir the spice oil in at the end so its aroma stays bright. If the dal thickens while it sits, loosen it with a splash of hot water before serving.

Serving Suggestions

Serve the dal over steamed basmati rice with a spoonful of yogurt or a quick cucumber salad on the side. A little lime wedge on the plate adds a fresh finish at the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to bring the lentils back to a spoonable texture.

Variations

Add diced carrots or spinach during the last few minutes of simmering for extra color and texture. For a thicker bowl, simmer uncovered a little longer. For a more rustic plate, skip the rice and serve the dal with warm flatbread.

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