Summary

Ingredients

• 1 cup rice
• 0.5 ½ cup lentils, red, peeled
• 4 tablespoon peanut oil
• 1 tablespoon curry powder
• 3 cloves garlic
• 1 piece (s) ginger
• 2 cup vegetable broth
• 1 tablespoon cumin powder, (doesn`t have to be, just to taste)
• 2 port. Mixed vegetables (e.g. green beans, peas, carrots, peppers, onions)
• 1 tablespoon curry powder, other

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Instructions

1. For the dal (lentils):
2. Heat 2 tablespoons of oil in a saucepan. Briefly fry the curry powder, peeled ginger and garlic in it. Add the lentils and cumin, sauté again briefly. Pour the stock over it and simmer until the lentils have disintegrated (approx. 15 min.).
3. For the tarkari (vegetables):
4. Fry the chopped vegetables in 2 tablespoons of oil. Add the spice mixture and salt and let simmer until the vegetables are cooked but still firm to the bite.
5. For the bhat (rice):
6. Cook rice as usual.
7. Put the rice and vegetables on the plate and serve the soup in an extra bowl. The soup is then poured over the rice with a spoon and eaten or spooned with it.
8. Achar or Indian pickles can also be served with the meal. (Just not too much of it!) Then you should also serve natural yoghurt with it.
9. You can also experiment with the Tarkari. (Do not use canned vegetables! Only fresh or frozen vegetables.) In Nepal, the food is eaten every day and is always different.
10. Instead of the vegetables, curry potatoes also fit. (Another recipe from me.) Or green leafy vegetables fried in butter, such as spinach or nettle.