When it comes to black gram, black lentils soup or “kalo maas ko daal” in Nepali language, it is extremely popular among Nepalese and is super nutritious. I bet we all have childhood memories of mom and/or grandma serving black lentils and rice “kalo mās ko daal and bhat” and no doubt is one of the best Nepali (lunch or dinner) dish of all time. Flavors and cooking techniques may vary by regions but one thing all Nepali agree is, the one with Taro Roots and Jimbu (Himalayan Herbs) is the best. Today, I am going to show you how to make just that, “Jimbu Jhaaneko Kaalo Maas ko Daal – (झानेको कालो मास को दाल)”
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