Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)

Method

1. Wash the rice in 3 or 4 changes of water until it runs clear, then soak it for 20 min. Rinse the lentils until the water is almost clear and leave them to drain.

   Add in this stepWhite rice (long-grain or regular) 160 g

2. Drain the rice and put it in a 16 cm pot with the rice water. Bring to the boil over high heat heat, then turn down to low heat, cover and cook for 12 min. Turn off the heat and leave it covered for 10 minutes to steam, then fluff gently with a fork.

   Add in this stepWater (for the rice) 280 ml

   high heat→low heat

3. Put the lentils, water, half the turmeric and half the salt in a 18 cm pot and bring to the boil over high heat heat. Skim off the foam, turn down to medium-low heat and simmer, lid ajar, for 22 min, until the lentils have completely broken down. Whisk until smooth and add water if needed: Nepali dal should pour easily off a spoon, like a thin soup.

   Add in this stepRed lentils (masoor dal) 100 gWater (for the dal) 700 mlGround turmeric 0.4 tspSalt 0.6 tsp

   high heat→medium-low heat

4. While the dal cooks, make the tarkari. Cut the potatoes into 2 cm cubes and the cauliflower into bite-sized florets, chop half the garlic and the ginger, and split the green chillies. Heat the oil in a 24 cm pan over medium heat heat, add the fenugreek seeds and fry for about 10 seconds until dark brown (burnt ones taste bitter), then add half the cumin, the chopped garlic and ginger and the chillies. Add the potatoes, cauliflower, remaining turmeric, ground coriander, chilli powder and remaining salt and stir-fry for 4 min until everything is coated in spice.

   Add in this stepVegetable oil (mustard oil is more Nepali) 1½ tbspFenugreek seeds ¼ tspCumin seeds 0.4 tspGarlic cloves 1½Fresh ginger 10 gGreen chillies 1Potatoes 200 gCauliflower 200 gGround turmeric 0.4 tspGround coriander 1 tspChilli powder ½ tspSalt 0.6 tsp

   medium heat

5. Add the chopped tomato and just enough water to stop it sticking, cover and cook on medium-low heat for 14 min, stirring now and then. When a knife slides easily into the potatoes, uncover and stir-fry for 1 or 2 minutes to dry off.

   Add in this stepTomato 100 g

   medium-low heat

6. Make the tempering (jhaneko) for the dal: slice the rest of the garlic thinly. Melt the ghee in a small pan over medium heat heat and fry the cumin seeds, dried chillies and garlic for 1 min, until the garlic is pale gold. Turn off the heat, add the asafoetida and pour it straight into the dal so it sizzles. Cover for a minute to trap the aroma.

   Add in this stepGhee or butter 1½ tbspCumin seeds 0.4 tspDried red chillies 1Garlic cloves 1½Asafoetida (hing), optional 1 pinch

   medium heat

7. Mound rice in the middle of each plate, with dal in a small bowl and tarkari alongside. Scatter chopped coriander over the dal and tarkari and add a wedge of lime. Pour a little dal over the rice, mix and eat it with the tarkari. In Nepal second helpings of rice and dal are expected, so serve generously.

   Add in this stepFresh coriander 10 gLime or lemon ½