Dal Bhat Power recipe: Creamy Spiced Red Lentil Curry- a complete guide to make Dal Bhat Power

 This recipe, is a rich, coconut-enhanced version of the traditional Nepali dish known as dal bhat. The phrase "Dal Bhat Power, 24 Hour" is a well-known slogan in Nepal, reflecting the meal's reputation for providing sustained energy. This adaptation features red lentils cooked with aromatic spices and finished with coconut cream, resulting in a creamy, flavorful curry served over rice. The dish is economical, nutrient-dense—providing substantial folate, fiber, and complete protein from the combination of lentils and rice—and easy to digest.

Ingredients (Serves 4–6)

• 2 cups red lentils, rinsed
• 6 cups filtered water
• 2 teaspoons ground turmeric
• 4 tablespoons ghee or coconut oil
• 1 medium onion (any variety), finely chopped
• 1 ½–2 inches fresh ginger, grated
• 3–4 cloves garlic, grated
• 1 small jalapeño, seeded and finely chopped (optional, for heat)
• 2 small dried red chilies, seeded (optional)
• 2-inch cinnamon stick, broken into pieces
• 4 whole cloves
• 6 black peppercorns
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon coriander seeds (or ground coriander)
• 2 cardamom pods (or ½ teaspoon ground cardamom)
• 1 (13.6 oz / 400 ml) can coconut cream
• 1 small bunch fresh cilantro, chopped
• Salt, to taste (begin with ½–1 teaspoon)

Spice substitute: Replace the whole spices with 4–5 teaspoons garam masala if preferred.

Preparation Instructions

1. Soak the lentils Cover the rinsed lentils with hot water and soak for 30 minutes to 1 hour (or overnight in cold water for optimal texture). Drain and rinse thoroughly.
2. Cook the lentils Place the soaked lentils in a pressure cooker or Instant Pot with 6 cups water and the turmeric. Cook on high pressure for 10 minutes for a firmer texture or 15 minutes for a softer consistency. Stovetop method: Proceed to step 5, then add the drained lentils to the pot with the aromatics, sauté briefly, add the water, bring to a boil, and simmer covered on low heat for approximately 20 minutes, or until tender.
3. Prepare the spices Grind the cinnamon, cloves, peppercorns, cumin seeds, coriander seeds, and cardamom pods to a fine powder using a spice grinder.
4. Sauté the aromatics In a large pot over medium-low heat, melt the ghee or coconut oil. Add the chopped onion (and jalapeño, if using) with a generous pinch of salt. Cook, stirring frequently, until the onion is translucent, about 10 minutes.
5. Add ginger and garlic Stir in the grated ginger and garlic; sauté for an additional 2 minutes until fragrant.
6. Toast the spices Add the ground spice mixture and stir continuously for 3–4 minutes until aromatic.
7. Combine with lentils Pour in the cooked lentils along with their cooking liquid (do not drain). Season generously with salt, stir well, and simmer gently for 5 minutes to allow the flavors to meld.
8. Finish the curry Remove from heat. Stir in the coconut cream and most of the chopped cilantro, reserving some for garnish.
9. Serve Ladle the curry over steamed white or brown rice (jasmine or basmati recommended). Garnish with reserved cilantro and an optional dollop of ghee or butter.
   
   
   

Tips and Variations

• For firmer lentils, briefly pan-fry them with the aromatics before adding the cooking liquid.
• The recipe is highly adaptable: incorporate vegetables such as carrots or spinach, serve alongside curried chicken, or keep it minimalist.
• Suitable for meal preparation; the curry reheats well and freezes effectively.
• Nutritional note: The combination of red lentils and rice provides a complete plant-based protein. Substitute mung beans if red lentils cause digestive discomfort.
• Rice should be prepared separately as plain steamed rice for best results.

This recipe is flexible and scales easily for larger batches. Enjoy this nourishing and flavorful Dal Bhat Power.