Maas ko dal is also known as Kalo dal in Nepali. This is one of my favorite dal during winter season. I like the rich and thick texture of Kalo dal specially with tempered with jimbu (Himalayan herb).
- Kalo dal goes amazing with white rice and pumpkin leaf curry if it is pumpkin season. Otherwise, I usually prepare it with fried potatoes with Golveda ko achaar on the side.
- This recipe is the simplest way to make quick and plain Kalo dal. I recommend adding some veggies like carrot, pumpkin or potato to create a tasty soup.
- Sometimes I temper some Jimbu (Himalayan Aromatic Herbs) in a teaspoon of coconut oil and add to boiled dal. It has a unique Nepali taste that I love. You can usually find Jimbu in Nepali or Indian stores.