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Nepal Himalayan Spice Infused Olive Oil Blend 250 ml bottle – turmeric, cumin, fenugreek and ginger
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Dish, Side Dish
Cuisine: Asian, Fusion Cuisine, Nepali
Ingredients Equipment Method Notes

Ingredients
  

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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