---
title: Dal Bhat Tarkari (Nepali Lentil Soup, Rice and Vegetable Curry)
servings: 4
prep time: 20 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/dal-bhat-tarkari
---

Gather @white rice{300%g}, @toor dal{200%g}, @ground turmeric{1%tsp}, @green chili{2}, @cumin seed{1.5%tsp}, @dried red chili{2} and @fresh cilantro{0.5%bunch}.

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. ~{25%minutes}

Meanwhile heat the @vegetable oil{2%tbsp} in a second pot, crackle half the cumin seeds, then soften the @onion{1}, half the @garlic{5%clove} and the @ginger{15%g} until golden.

Stir in the remaining turmeric and the @tomato{2} and cook until jammy, then add the @potato{300%g} and @cauliflower{300%g} with a splash of water; cover and cook until just tender, about 15 minutes. ~{15%minutes}

Whisk the softened dal smooth, season with @salt{}, and simmer 5 more minutes to the thickness you like. ~{5%minutes}

For the tadka, heat the @ghee{2%tbsp} 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.

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

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