Dal Bhat Tarkari (Nepali Lentil Soup, Rice and Vegetable Curry)

Method

1. 1

   Rinse the dal well and simmer with half the turmeric and 900 ml water until fully soft and starting to break down, about 25 minutes.

2. 2

   Meanwhile heat the vegetable oil in a second pot, crackle half the cumin seeds, then soften the onion, half the garlic and the ginger until golden.

3. 3

   Stir in the remaining turmeric and the tomato and cook until jammy, then add the potato and cauliflower with a splash of water; cover and cook until just tender, about 15 minutes.

4. 4

   Whisk the softened dal smooth, season with salt, and simmer 5 more minutes to the thickness you like.

5. 5

   For the tadka, heat the ghee in a small pan, sizzle the remaining cumin seeds, dried chilies and remaining garlic until the garlic turns golden, then pour it hissing over the dal.

   💡 The tempered oil poured in at the end, not stirred in early, is what gives dal its aroma.

6. 6

   Season the vegetable curry with salt and the slit green chilies; finish both pots with cilantro.

7. 7

   Steam or boil the rice separately until fluffy, then plate it with the dal ladled beside the vegetable curry.