Nepalese Dal Bhat
Creamy spiced lentils with steamed basmati rice, vegetable tarkari, greens, pickle, and papad.
Equipment
- Medium saucepan
- Rice pot
- Large skillet
- Small tempering pan
- Serving bowls
Ingredients
Dal
- 1 cup red lentils rinsed
- 4 cups water
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 medium tomato diced
Rice and tarkari
- 1 1/2 cups basmati rice rinsed
- 2 cups water for the rice
- 1 tbsp neutral oil
- 2 medium potatoes peeled and cubed
- 2 cups cauliflower florets
- 1 cup green beans cut into pieces
- 1/2 tsp ground cumin
- 1/2 tsp red chile powder
- 1/4 cup fresh cilantro chopped
Instructions
Cook the dal and rice:
- Combine the lentils, water, turmeric, and salt in a saucepan. Simmer for 25 minutes, stirring occasionally, until soft.
- Cook the rinsed rice with its water in a covered pot over low heat for 15 minutes. Rest off the heat for 10 minutes.
- For the dal tempering, heat the ghee in a small pan. Add the cumin, onion, garlic, and ginger and cook until golden. Stir in the tomato, then add the mixture to the dal.
Make the tarkari and serve:
- Heat the oil in a skillet. Add the potatoes, cauliflower, beans, cumin, chile powder, and a pinch of salt.
- Add 2 tablespoons of water, cover, and cook for 10 to 12 minutes, until the vegetables are tender but not mushy. Fold in the cilantro.
- Arrange rice, dal, tarkari, greens, pickle, and papad on each plate. Serve hot.
Notes
- Keep the dal a little thinner than a dip so it can be spooned over the rice.
- Papad can be toasted over a gas flame or dry skillet until crisp.
Nutrition
Calories: 520kcalCarbohydrates: 88gProtein: 18gFat: 12gSaturated Fat: 4gCholesterol: 12mgSodium: 720mgFiber: 13gSugar: 7g