Pantry Power - Dal Bhat

January is the perfect time to get creative in the kitchen while saving a little money along the way. Why not start 2026 with a Pantry Power challenge? Take a moment to raid your cupboards, use what you already have, and see what delicious meals you can create from what’s on hand.

Shopping at the refillery in Bùth Bharraigh makes trying out new flavours simple and cost-effective. You can buy just the amount you need, which is not only less wasteful but also cheaper than supermarket spice jars.

Dal Bhat is a traditional Nepali dish common throughout the Himalayan region. It’s perfect for keeping you fuelled up all day and is also a great recipe for using up bits you already have around the house.

Serves 4

Ingredients

• 400g of red lentils  

• 1.5 litres of water  

• 2 teaspoons of ground turmeric 

• 4 tablespoons of coconut oil, vegetable oil or butter 

• 1 medium onion 

• 1.5-2 inches or ginger, grated or 2 teaspoons of garlic paste 

• 3-4 garlic cloves 

• 2 small red chillies seeded (optional) or 1 teaspoon of chilli flakes 

• 2 inch cinnamon stick, 4 cloves, 6 peppercorns, 1 teaspoon cumin seeds or powder, 1 teaspoon coriander seeds or powder, 2 cardamon pods or 1 teaspoon powder 

• OR 4-5 teaspoons of Garam Masala  

• 1 can of coconut milk 

• Salt to taste 

• a small bunch of coriander (optional)  

• As an alternative green you could add some spinach instead for a bit of green. 

Method

1. Soak the lentils in hot water for 30 minutes to 1 hour (or ideally, in cold water overnight). 

2. Drain and rinse the lentils 

   

3. Using a coffee grinder, grind up the cinnamon stick, cloves, peppercorns, cumin seeds, coriander, seeds and cardamom until a fine powder.  OR use Garam Masala instead. 

   
   

   

4. Next, put oil/butter in a large pot on medium-low heat and add the onion & chilli (if using) with a large pinch of salt. Stir and sauté until onions are translucent, stirring often- up to 10 minutes. 

5. Add the ginger and garlic and sauté for another couple of minutes. 

6. Throw the spices & turmeric and lentils stirring to combine everything and sauté for another 3-4 minutes until spices are fragrant. 

   

7. Add the water and can of coconut milk (if the lentils are soaked overnight then only a fraction of the water is needed) cook until the lentils are well cooked.  Stir well and salt generously- start with 1/2 a teaspoon and keep adding until it tastes right, probably around a teaspoon. Gently simmer for 5 minutes or so until the flavours are blending and it smells yummy. 

8. Remove from heat and stir in chopped coriander or spinach. 

9. Serve over rice with a sprinkle of coriander