Name: Dal Bhat Tarkari
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 150 g yellow split lentils (masoor dal); 1 l water (for the dal); 1 tsp turmeric powder; 3 tbsp mustard oil; 1 tsp cumin seeds; 1 tsp jimbu (dried Himalayan chive) (or an extra pinch of cumin if unavailable); 3 clove garlic (chopped); 1 piece fresh ginger (thumb-sized, grated); 2 piece dried red chilli; 300 g potato (peeled and cubed); 200 g seasonal vegetable (cauliflower or green beans, chopped); 300 g rice (rinsed); salt (to taste); 2 tbsp coriander leaves (chopped, for garnish)

Method

Soak the lentils

Rinse the split lentils well and soak them in water for thirty minutes.

A short soak still helps the dal cook evenly, even though these lentils are quick-cooking.

30 min

Cook the rice

Put the rinsed rice in a pot with double its volume of water, cover and simmer until the water is absorbed and the rice is fluffy.

15 min

Simmer the dal

Drain the lentils, add them to a pot with fresh water and turmeric, and simmer until they fall apart.

The dal is ready when a lentil mashes easily against the side of the spoon.

20 min

Make the tempering

Heat the mustard oil in a small pan, add the cumin seeds, jimbu, garlic, ginger and dried chillies, and fry until fragrant.

2 min

Finish the dal

Pour the sizzling tempering into the simmering dal, add salt, and let it bubble together briefly.

3 min

Cook the tarkari

In a separate pan, heat the remaining oil, add the potato and seasonal vegetable with a little salt and turmeric, cover, and cook until tender.

Stir occasionally and add a splash of water if the vegetables start to catch.

15 min

Plate the meal

Serve the rice with the dal ladled beside it and the tarkari on the other side, scattered with coriander.

Dal Bhat Tarkari

Ingredients

Method

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