Dal Bhat with Takari

Ingredients for 4 servings:

• 2 garlic cloves
• 3 cm ginger
• 4 tbsp oil
• 1 tbsp cumin
• 200 g lentils of your choice, e.g. red
• 1 liter of water
• Salt
• 1 tbsp garam masala
• 2 tbsp turmeric
• 400 g seasonal vegetables
• 200 g potatoes
• 2 tomatoes
• 2 onions
• 2 chili peppers
• 2 tbsp oil
• 2 tsp cumin powder
• 2 tsp fenugreek powder
• ¼ liter vegetable broth
• 2 tbsp turmeric
• 2 tsp chili powder
• 2 cm ginger
• 2 tbsp garam masala
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

from Nepal

Slice the garlic and ginger. Heat the oil in a pot, briefly fry the cumin, garlic, and ginger. Add the lentils and fry briefly. Pour in water and simmer over medium heat until the lentils have broken down, about 30-40 minutes. Add enough water to make the dal runny. Add salt, garam masala, and turmeric. Meanwhile, prepare the takari. To do this, cut the vegetables—e.g., carrots, beans, kohlrabi, or cauliflower—and the potatoes into bite-sized pieces. Dice the tomatoes. Slice the chili and chop the onion. Heat the oil in a pot or large pan. Fry the cumin and fenugreek in it. Add the chili slices and the chopped onion and fry in the oil for a few minutes. Add the potatoes and vegetables—I only used carrots—and fry for a few minutes, stirring. Add vegetable stock, turmeric, chili powder, garam masala, and salt and simmer for about 20 minutes, until creamy. Stir frequently. After about 20 minutes, add the diced tomatoes. Cover and cook for a few more minutes. Serve the dal and takari with rice.