Traditional Nepalese Dal Bhat Tarkari

Ingredients

Cooking steps

1.Rinse the basmati rice thoroughly until the water runs clear, soak for 15 minutes, drain, and cook in a covered saucepan with 2 cups of water over low heat for 12 to 14 minutes until tender and fluffy.

2.Rinse lentils until clear, then combine in a medium pot with 2.5 cups of water, 0.5 teaspoon salt, and 0.25 teaspoon turmeric; simmer for 20 minutes until the lentils break down completely.

3.In a small tempering pan, heat 1 tablespoon of ghee over medium heat, add half the cumin seeds, whole dried red chili, jimbu (or fenugreek leaves), and half the minced garlic, frying for 30 seconds until aromatic and golden.

4.Pour the hot spiced ghee mixture directly into the simmering dal, cover immediately with a lid to trap the flavors, and simmer on low for an additional 2 minutes before stirring in 1 tablespoon of cilantro.

5.To prepare the Tarkari, heat 2 tablespoons of mustard oil or ghee in a skillet over medium heat, add the remaining cumin seeds and slit green chilies, letting them splutter for 20 seconds.

6.Add chopped onions and cook for 4 to 5 minutes until translucent and lightly golden, then add remaining minced garlic and grated ginger, sautéing for 1 minute.

7.Add diced potatoes, cauliflower florets, remaining turmeric, ground cumin, ground coriander, and 1 teaspoon of salt, tossing well to coat vegetables in spices.

8.Cover the skillet and cook on medium-low heat for 8 minutes, stirring occasionally to prevent sticking.

9.Stir in the chopped tomatoes and 0.25 cup of water, cover, and simmer for another 6 to 8 minutes until vegetables are fork-tender and a thick sauce coats the vegetables.

10.Fluff the steamed bhat with a fork and serve hot on a platter flanked by warm bowls of dal and hearty vegetable tarkari.

Chef tips

Jimbu is a Himalayan aromatic allium herb that gives authentic Nepalese dal its signature taste; if unavailable, substitute with dried fenugreek leaves (kasuri methi) sautéed with a sliver of shallot.

When cooking with mustard oil for the tarkari, heat it until it just begins to smoke, then allow it to cool slightly before adding spices to mellow the harsh pungency.

Traditionally served with a dollop of fresh clarified butter over the hot rice and a side of spicy tomato achar (golbheda ko achar) along with crisp seasonal greens (saag).