Dal Bhat Tarkari

Ingredients for 2 servings:

• 1 cup(s) rice
• ½ cup(s) lentils, red, peeled
• 4 tbsp peanut oil
• 1 tbsp curry powder
• 3 cloves garlic
• 1 piece(s) ginger
• 2 cups vegetable broth
• 1 tbsp cumin powder (not necessary, just to taste)
• 2 servings of mixed vegetables (e.g. green beans, peas, carrots, peppers, onions)
• 1 tbsp curry powder, other

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Nepalese

For the dal (lentils): Heat 2 tablespoons of oil in a pot. Briefly fry the curry powder, peeled ginger, and garlic. Add the lentils and cumin seeds and fry briefly again. Pour in the broth and simmer until the lentils have broken down (approx. 15 minutes). For the tarkari (vegetables): Fry the finely chopped vegetables in 2 tablespoons of oil. Add the spice mix and salt and simmer until the vegetables are cooked but still firm to the bite. For the bhat (rice): Cook the rice as usual. Place the rice and vegetables on a plate and serve the soup in a separate bowl. Spoon the soup over the rice and eat it, or add it to the side. You can also serve achar or Indian pickles with the meal. (Just don’t use too much!) You should also serve natural yogurt with it. You can also experiment a bit with the tarkari. (Don’t use canned vegetables! Only fresh or frozen vegetables.) In Nepal, the food is eaten every day, yet it’s always different. Instead of vegetables, curry potatoes also work. (Another recipe of mine.) Or green leafy vegetables fried in butter, like spinach or nettles.