Dhal Baat Tarkari, Northern Nepalese

Summary

Ingredients

• 1 cup lentils, urid dhal (urid lentils), halved with peel
• 1 cup basmati
• 4 small potatoes or other vegetables
• 4 tablespoon oil
• 1 small onion (s)
• 1 clove garlic
• 1 ginger (same amount as garlic)
• 0.3 chilli pepper (s), red, fresh
• 1 teaspoon salt
• 1 teaspoon cumin, whole
• 1 teaspoon spice mix (Chana Masala)
• 1 teaspoon spice mixture (Garam Masala or similar)
• 2 teaspoons sauce (pimples or chutney)

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Instructions

1. For the dhal (lentils):
2. Soak Urid lentils, rinse (otherwise it will foam too much when boiling) and boil in 2 cups of plenty of salted water until the lentils are cooked through (soft but not disintegrated). Take the pot off the plate. Heat 2 tablespoons of oil in a pan (at about 2/3 of the maximum heat, otherwise the spices will burn). Steam the finely chopped onion until translucent. Add garlic, ginger, cumin, 1 level teaspoon of Chana Masala, 0.5 teaspoon of Garam Masala or All Spice Masala and let sizzle for another 2-3 minutes. Stir the contents of the pan into the lentils (scrape out the pan thoroughly with a wooden spatula). Round off with a dash of lime juice before serving.
3. For the baat (rice):
4. Simmer 1 cup of rice with a little salt and the contents of 3 pods of cardamom in 1.5 cups of boiling water (in the original the rice is not grainy).
5. Tarkari:
6. Pre-cook leafy vegetables such as spinach, fry them in 2 teaspoons of oil with 0.5 teaspoons of cumin (whole), 0.5 teaspoons of garam masala, 0.5 teaspoons of another dark mixture.
7. Fill dhal into small bowls, e.g. Chinese bowls. Place rice, vegetables and a teaspoon of pickles on the plate, e.g. homemade mint or coriander chutney and 1/4 lime if necessary.
8. The Dhal tastes even better when it is warmed up, so you can pre-cook it if you want something quick. Then you only need to cook rice (tastes good even without vegetables).
9. Tip: The information on the spice mixtures are only guidelines. Every chana / garam masala etc. tastes different. In general: reddish or brownish as well as whitish / greyish masalas for lentils and meat, yellowish ones for vegetables, panir and tofu.

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