The Thakali version of dal bhat, built around a mix of lentils and beans simmered into a thin, fragrant dal, served in a full set with rice, a dry vegetable, saag and pickle, made famous by Thakali guesthouses along the old Kaligandaki trade route.
Soak the lentils
Rinse the three lentils and beans together and soak them in water.
30 minCook the rice
Rinse the rice separately, add it to a pot with double its volume of water, cover, and simmer until fluffy.
15 minSimmer the mixed dal
Drain the soaked lentils, add fresh water and turmeric, and simmer until completely soft.
Blend lightly
Mash or briefly blend the cooked dal so it turns into a thin, slightly textured soup rather than a thick paste.
Temper the dal
In a small pan, heat the mustard oil and fry the jimbu, cumin seeds, garlic and ginger until fragrant, then pour it sizzling into the dal.
2 minSeason and simmer
Add salt and let the dal simmer gently for a final few minutes so the tempering flavours settle in.
3 minServe the set
Serve the thin dal in a small bowl alongside the rice, with any seasonal saag or pickle you have on the side.
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