Thakali-Style Black Lentil Dal Bhat Set

Method

1. Wash the urad several times and soak it in plenty of water for 8 h; overnight is easiest.

   Add in this stepWhole black urad (black gram, skin on) 100 g

2. Drain the lentils and put them in a 20 cm pot with the water, turmeric, salt and ginger. Bring to the boil over high heat heat, skim, then turn down to medium-low heat and simmer, lid ajar, for 1 h 5 min. When the lentils crush easily between your fingers and the skins split, press about a third against the side of the pot with a ladle to thicken it. Top up with hot water as it reduces to keep a creamy-soup consistency.

   Add in this stepWater (for the dal) 1,000 mlGround turmeric ½ tspSalt (for the dal) 1 tspFresh ginger, cut into matchsticks 10 g

   high heat→medium-low heat

3. While the dal simmers, cook the rice: wash it until the water runs clear and drain. Melt the rice ghee in a 16 cm pot over medium heat heat and stir the rice in it for a minute until glossy, add the water and bring to the boil, then turn down to low heat, cover and cook for 12 min. Turn off and rest 10 minutes.

   Add in this stepWhite rice (long-grain or regular) 160 gGhee (for the rice) 2 tspWater (for the rice) 280 ml

   medium heat→low heat

4. For the achar, first toast the sesame seeds in a dry pan over medium-high heat heat for 2 min and set aside. In the same pan (or on a rack over a gas flame), roast the tomatoes and green chillies for 9 min, turning, until the skins are blackened in places. Cool briefly and pull off most of the charred skin. In a mortar or small blender, grind the sesame, a quarter of the garlic, half the timur and the salt to a powder, then add the tomatoes, chillies, coriander and lime juice and crush to a rough relish.

   Add in this stepTomatoes 180 gGreen chillies 1Sesame seeds 1½ tbspGarlic cloves 1½Timur or Sichuan peppercorns 1 pinchFresh coriander 8 gLime ½Salt (for the achar) 1 pinch

   medium-high heat

5. For the greens, strip kale from its stems and cut into 3 cm ribbons, and slice a quarter of the garlic. Heat the mustard oil in a 26 cm wok over medium-high heat heat until it just starts to smoke (this mellows its raw bite), lower the heat slightly, fry half the dried chillies and the garlic, then add the greens and salt and stir-fry for 4 min, until wilted but still bright green.

   Add in this stepMustard oil or vegetable oil 1 tbspDried red chillies 1Garlic cloves 1½Mustard greens or kale 180 gSalt (for the greens) 2 pinch

   medium-high heat

6. For the jhaneko, slice the remaining garlic. Melt the ghee in a small pan over medium heat heat and fry the cumin, jimbu, remaining chillies, garlic and remaining timur for 1 min. When the garlic is golden, turn off the heat, add the asafoetida, pour it into the dal and simmer 2 minutes more.

   Add in this stepGhee (for the tempering) 1½ tbspCumin seeds ¾ tspJimbu or dried chives 1 tspDried red chillies 1Garlic cloves 3Timur or Sichuan peppercorns 1 pinchAsafoetida (hing) 1 pinch

   medium heat

7. Put the ghee rice in the middle of a large plate or brass thali, the black dal in a small bowl, and the greens and achar around it. Pour dal over the rice, mix, and eat with a little achar in each bite.