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Nepali Dal Bhat Tarkari Set
A quintessential Nepali meal, Dal Bhat Tarkari is a balanced and nutritious platter consisting of lentil soup (dal), steamed rice (bhat), and a vegetable curry (tarkari). This staple provides essential nutrients and is a cornerstone of Nepali daily cuisine, often enjoyed twice a day.
🧂 Ainekset
- 2 cups Basmati rice or local Nepali rice
- 1 cup Toor dal (split pigeon peas) or mixed lentils
- 4 cups Water for cooking rice
- 6 cups Water for cooking dal
- 3 tbsp Ghee or vegetable oil
- 1 tsp Cumin seeds
- 0.5 tsp Mustard seeds
- 0.5 tsp Turmeric powder
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 2 Green chilies, slit
- 1 medium Tomatoes, chopped
- to taste Salt
- 2 tbsp Coriander leaves, chopped (for garnish)
- 500 g Assorted seasonal vegetables (e.g., potatoes, cauliflower, beans, spinach, carrots)
- 1 medium Onion, sliced
- 1 tsp Garam masala
- 0.5 tsp Red chili powder
👨🍳 Ohjeet
- 1
Rinse the rice thoroughly and cook it with water until fluffy. Keep warm.
💡 Ammattilaisvinkit: Using a rice cooker can simplify the process. - 2
Rinse the dal and pressure cook it with water, turmeric powder, and a pinch of salt until very soft. Mash the dal to a smooth consistency.
💡 Ammattilaisvinkit: Soaking the dal for 30 minutes before cooking can reduce cooking time. - 3
In a separate pan, heat ghee or oil. Add cumin seeds and mustard seeds. Once they splutter, add chopped ginger, garlic, and green chilies. Sauté for a minute.
💡 Ammattilaisvinkit: Ensure the oil is hot enough for the spices to bloom properly. - 4
Add chopped tomatoes and cook until softened. Then add the mashed dal to this tempering (tarka).
💡 Ammattilaisvinkit: This tempering adds a rich aroma and flavor to the lentil soup. - 5
Add more water if needed to reach desired consistency for the dal. Simmer for 5-10 minutes. Season with salt and garnish with coriander leaves.
💡 Ammattilaisvinkit: Adjust consistency by adding more hot water if the dal becomes too thick. - 6
For the tarkari (vegetable curry), heat oil in a pan. Add sliced onions and sauté until translucent.
💡 Ammattilaisvinkit: Using a variety of vegetables adds different textures and flavors. - 7
Add the chopped assorted vegetables, turmeric powder, red chili powder, garam masala, and salt. Stir well to coat the vegetables.
💡 Ammattilaisvinkit: You can add a splash of water to help the vegetables cook and prevent sticking. - 8
Cover and cook the vegetables until tender, stirring occasionally. If using spinach, add it in the last few minutes of cooking.
💡 Ammattilaisvinkit: The cooking time for vegetables will vary depending on their type and size. - 9
Serve the hot dal, bhat, and tarkari together on a plate. Optionally, include a small portion of achar (pickle) or a fresh salad.
💡 Ammattilaisvinkit: This meal is traditionally eaten with the hands.
💡 Ammattilaisvinkit
- ✓The tarkari can be customized with any seasonal vegetables available.
- ✓A small portion of 'achar' (pickle) is often served alongside for a tangy contrast.
- ✓For a richer dal, a final tempering with ghee, garlic, and dried red chilies can be added.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a piece of dried red chili and a clove of garlic to the dal tempering for extra flavor.
- Include leafy greens like spinach or mustard greens in the tarkari.
- Serve with a side of yogurt or a dollop of ghee on the rice.