Buckwheat Dhido with Lentil Daal
A traditional Nepalese meal featuring Dhido, a cooked buckwheat flour porridge, served with a flavorful lentil Daal.
Ingredients
- 2 cups Buckwheat Flour
- 5 cups Water
- 1 cup Red Lentils
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 2 tablespoons Tomato Paste
- 2 tablespoons Ghee (or oil)
- 1 tablespoon Lemon Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1For the Daal: Rinse the red lentils. In a pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are soft.
- 2In a separate pan, heat ghee or oil. Add diced onion, minced garlic, and grated ginger. Sauté until golden brown.
- 3Add turmeric powder, cumin powder, and coriander powder. Sauté for another minute.
- 4Add tomato paste and cook for a few minutes.
- 5Pour the sautéed spices into the cooked lentils. Add salt to taste. Simmer for 10 minutes.
- 6For the Dhido: Bring 2 cups of water to a boil in a heavy-bottomed pot.
- 7Gradually add buckwheat flour to the boiling water, stirring continuously with a wooden spoon (dabilo) to avoid lumps.
- 8Continue stirring vigorously until the mixture becomes thick and pulls away from the sides of the pot, about 15-20 minutes.
- 9Serve the Dhido hot with the lentil Daal. Drizzle with lemon juice.
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