Dal Bhat Tarkari

August 20, 2019

Dal Bhat Tarkari

Dal bhat tarkari is a traditional Nepalese dish. It is a combination of lentil soup, rice and vegetable curry. This dish is typically served on a stainless steel serving platter, with a bowl of dal (lentil soup), steamed rice (bhat), a serving of vegetable curry and some pickles. Nepalese eat dal bhat twice a day as they believe in dal bhat power 24 hour.

Dal palak (spinach lentil soup)

Ingredients 2 servings

  • 80g split pigeon pea, washed and soaked overnight
  • 30g spinach, chopped
  • ½ tablespoon olive oil
  • ¼ teaspoon cumin seed
  • ¼ teaspoon ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ large tomato, chopped
  • 300g water
  • 1/2 teaspoon garam masala

spices

  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon red chili powder

Instructions

  1. Saute the cumin seeds, ginger and garlic in oil for 30 seconds until garlic turns golden brown. Add the chopped tomato and spices.
  2. Add the drained pigeon pea and water, stir well.
  3. Cook in medium high heat and bring to a boil. Turn to low heat, cover with lid and cook until tender, around 30 minutes.
  4. Add chopped spinach and garam masala. Simmer for another few minutes until the lentils start to boil and the spinach is mixed with the lentils.
  5. Ready to serve.

 

 

Vegetable curry

Ingredients

  • half head cauliflower, cut into florets
  • 1 potato, cubed
  • half onion, finely chopped
  • 1 tomato, seeded and chopped
  • 2 cloves garlic, minced
  • half inch ginger, chopped
  • ¾ cup water
  • 1 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1-1/2 tablespoon oil
  • salt & pepper

Instructions

  1. Heat oil in a frying pan. Add coriander, cumin and turmeric and stir for 30 seconds until lightly toasted. Add onion, garlic and ginger, saute until onion is cooked.
  2. Add the tomatoes and cook down for a minute or two. Next, add the potatoes and cauliflower, stir and mix. Then pour the water and season with salt & pepper.
  3. Bring to a boil, then reduce heat and simmer until the vegetables are cooked through and tender. Adjust seasoning and stir in the chopped cilantro.

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