Dhal bhat tarkari

Name: Dhal bhat tarkari (Lentil, rice & vegetable curry)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4–6
Cuisine: Nepalese
Ingredients: 400 g (14 oz/2 cups) basmati rice, red rice, organic brown rice, or other rice of your choice; 2 tomatoes, seeded and chopped; 2 lemons or limes, cut into wedges; 1 tablespoon ground coriander; 1 Indian green chilli, finely chopped; 1 brown onion, finely chopped; ½ head cauliflower, cut into florets; 1 teaspoon ground turmeric; a pinch of salt; ½ bunch coriander (cilantro), chopped; 250 g (9 oz/1 cup) chopped tomatoes; 1 litre (35 fl oz/4 cups) water; 2 small potatoes, cut into cubes; 3–4 garlic cloves, finely chopped; 2.5 cm (1 inch) knob of fresh ginger, peeled and finely grated; 200 g (7 oz/1 cup) red lentils, washed twice and drained; 1 fresh curry leaf sprig, leaves picked; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3 tablespoons ghee or virgin coconut oil; 1 teaspoon brown mustard seeds; 1 onion, finely chopped

Lentil, rice & vegetable curry

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 5

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

While trekking in the Himalayas, this was our staple meal: tasty, filling and full of carbs to fuel the ascent. The individual words simply translate as ‘lentil’, ‘rice’ and ‘vegetable curry’, but dhal bhat tarkari is a foundation of Nepalese cuisine — a basic combination that takes on innumerable configurations based on season, region and household preferences, and is a great framework for healthy, well-balanced vegetarian meals. Feel free to experiment with the vegetables, lentils, spices

Ingredients

Asia
Nepal
Main course
Gluten-free
Spicy
Vegetarian
Soup

Ingredients

Method