Dal Bhat (Nepalese Mountain Lentil Curry)

My friend will be hiking up to the Mount Everest base camp in a few weeks. Last month, Rob and I joined her for a morning weekend hike starting at Hilton Falls. Rob picked out a nice trail. Just a short 8km hike, he told us. It will probably take 2 hours.

I love hiking, but let’s just say that I was woefully unprepared for this hike.

Never go unprepared, let’s just put it at that…

However, this wasn’t an 8km 2 hour hike.

It turned out to be a rocky 13km hike that took 4.5 hours!

I was hungry. And thirsty. And sore.. and tired, because I hadn’t slept well the night before, and by the end, cranky beyond belief. And positively pooped when we finished.  Good thing I am not hiking up Mount Everest just yet! Although hopefully I am ready for my upcoming hikes in Iceland {happy dance!}

Regardless, the scenery was nice, the route challenging and more importantly, we were able to chat about my friend’s impending trip.

Of course, we also talked about food. She’ll be eating a lot of dal bhat, which is Nepal’s traditional dish with lentils and rice.  She has yet to take us up on our offer to preview Nepalese cuisine, but after remembering what a nice, soothing dish it was, I asked Rob to make it when I was feeling unwell.

Rob did a double-take as well. Me? Asking for a curry when feeling sick? I wanted something soothing, comforting and porridge-like, akin to my quinoa and red lentil kitchari. I wanted something on the blander side but still with some flavour. Curries do not have to have lots of pepper (especially if you make them yourself), which is why dal bhat definitely hit the spot, and kicking off my week of beginner curries. Curries for people who don’t like curry.

This recipe was adapted from Mangoes and Curry Leaves, where we swapped in red lentils, decreased the water and fiddled with the chili peppers. Otherwise, the warming spices including coriander, cumin, cloves, cinnamon and cardamom create a soothing palate. Quick cooking red lentils make this a nice meal that can easily be added to your meal rotation. Or if you are hiking up Mount Everest, a delicious meal to sustain you up the mountainous climb. As with all curries, the leftovers are even more wonderful as the flavours meld further and thicken up with the rice.

This is my submission to E.A.T. World for Nepal, to this week’s Potluck Party for Best Dish and to Ricki’s Summer Wellness Weekends.

Dal Bhat  (Nepalese Mountain Lentil Curry)

1 cup red lentils, washed and drained
2.5-3 cups water
1/2 teaspoon turmeric
1 tsp salt

1/2 tsp Aleppo chili (or 2 or 3 dried red chilies, stemmed, to taste)
1 tsp coriander seeds
1/2 tsp cumin seeds
3 cloves
one 1-inch piece cinnamon or cassia stick
seeds from 2 green cardamom pods
5 or 6 black peppercorns
1 tablespoon mustard or vegetable oil
1 cup finely chopped onion
brown rice, to serve

1. Put the red lentils in a large pot with 2.5-3 cups water and the turmeric and bring to a boil.

2. Reduce the heat to maintain a strong simmer, partially cover, and cook for 30 minutes, until lentils are almost mushy. If you want this to be more liquidy, add more water.

3. Meanwhile, using a mortar and pestle (or spice grinder), grind together the chilies, coriander, cumin, cloves, cinnamon, cardamom, and pepper.  Set aside.

4. When the lentils have finished cooking, add the salt and stir, then lower the heat to very low to keep it warm.

5. Heat a wok or cast-iron skillet over medium-high heat.  Add the oil, then the finely chopped onion and stir-fry for 5 minutes.

6. Add the ground spice blend and stir-fry for 2 more minutes.

7. Transfer the tempering mixture to the pot of dal.  Stir well and cook for 10 more minutes.  Serve hot with rice.

Serves 4.