Staples & Mains
Dal Bhat Tarkari
दाल भात तरकारी
Nepal's national meal and the plate most Nepalis eat twice a day: soupy lentils poured over steamed rice with a seasonal vegetable curry alongside. The magic is in the balance rather than any single element, with pickles, sauteed greens and a spoon of ghee rounding out the tray. Trekkers know it by the saying 'dal bhat power, twenty-four hour' because a plate is traditionally refilled until you wave it away.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Easy
At the stove
Method
Simmer the rinsed lentils with 5 cups of water, the turmeric and a good pinch of salt, skimming off any foam that rises in the first few minutes.
Let the dal cook uncovered for about 25 minutes, until the lentils collapse into a loose soup; whisk briefly if you want it smoother.
While the dal simmers, cook the rice separately in salted water until tender and fluffy, then keep it covered and warm.
Make the tempering by heating the ghee in a small pan and adding the cumin seeds, dried chillies and jimbu; wait until the jimbu darkens and smells toasty.
Drop in the sliced garlic, let it turn pale gold, then pour the whole sizzling mixture into the dal and clamp on a lid for a minute so the aroma settles in.
For the tarkari, heat the mustard oil in a wide pan until it just begins to smoke, then soften the onion in it.
Add the potatoes, remaining vegetables, ground coriander and a splash of water; cover and steam over low heat for 15 to 20 minutes until everything is tender but still holding its shape.
Serve on a single plate: a mound of rice in the middle, dal in a bowl to one side, tarkari alongside, with achar and lemon to finish.
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