Entree: Nepal – Thakali Cuisine – थकाली खाना सेट ➤ Thakali Khana Set (Traditional Thakali plated meal of steamed rice with dal, vegetable curry, pickle, chutney, and meat curry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Total 2 hrs

Ingredients

- 2 cups (400 g) long-grain rice (basmati or jasmine), rinsed
- 1 lb (454 g) boneless lamb or goat, cut into 1-inch pieces
- 1 cup (200 g) red lentils (masoor dal), rinsed
- 4 cups (960 ml) water for cooking dal
- 2 medium (about 1 lb / 454 g) potatoes, peeled and cubed
- 1 medium (approx. 150 g) onion, finely chopped
- 2 medium (approx. 200 g) tomatoes, chopped (divided)
- 4 cloves (about 12 g) garlic, minced (divided)
- 1 tbsp (15 ml) fresh ginger, minced
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 cup (120 g) plain yogurt (optional, for meat curry)
- 1/2 cup (120 ml) water for meat curry (additional as needed)
- 1/2 cup (120 g) gundruk or sautéed spinach/greens (or 1 small bunch spinach)
- 1/3 cup (80 g) tomato achar or quick tomato chutney (see optional quick achar below)
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1 g) ground timur (Sichuan pepper) or 1/4 tsp black pepper (optional, authentic Thakali finish)
- Salt to taste
- Fresh cilantro for garnish
- Optional: roasted/flattened fried lentil crackers (papad) for serving

Instructions

1. Rinse rice and cook 2 cups rice with 3 cups water (or per your rice type) until fluffy; keep warm for serving.
2. Start the dal: in a medium saucepan combine rinsed lentils, 4 cups water, 1/2 tsp turmeric and a pinch of salt. Bring to a boil, then reduce heat and simmer until lentils are soft, about 15–20 minutes. Mash slightly if desired for a smoother texture.
3. Temper the dal: in a small pan heat 1 tbsp oil, add 1/2 tsp cumin seeds until they sputter, add 1 clove minced garlic, a pinch of chili powder, and pour this hot tadka over the cooked dal. Stir and keep warm.
4. Begin the meat curry: heat 2 tbsp oil in a heavy pot over medium heat. Add remaining cumin seeds and chopped onion; sauté until golden. Add minced garlic and ginger and cook 1–2 minutes.
5. Add the lamb pieces, turmeric, coriander powder, red chili powder, and salt. Brown the meat on all sides 6–8 minutes.
6. Stir in half the chopped tomatoes and 1/2 cup yogurt (if using) or 1/2 cup water. Cover and simmer gently until meat is tender, about 30–40 minutes, adding water as needed to make a medium-thick curry. Adjust seasoning; finish with ground timur or black pepper if using.
7. Make the vegetable curry: in a skillet heat 1 tbsp oil, add remaining onion if any, then add cubed potatoes and remaining tomatoes, 1/2 tsp turmeric, salt, and a splash of water. Cook covered until potatoes are tender, then sprinkle with coriander powder and finish with chopped cilantro.
8. Prepare the greens and achar: quickly sauté spinach or gundruk in 1 tsp oil with a clove of garlic and a pinch of salt until wilted. For a quick tomato achar/chutney: mash 1/3 cup chopped tomato with 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp chili powder, and 1 tsp oil.
9. Assemble the Thakali Khana Set on individual plates or a shared platter: a mound of steamed rice, a bowl of hot dal, a serving of meat curry, a portion of vegetable curry, a spoonful of achar/chutney, sautéed greens, and papad if using. Garnish with fresh cilantro.
10. Serve immediately so diners can combine bites of rice with dal, curry, pickle, and greens in traditional Thakali fashion. Leftovers: store components separately and reheat gently; dal and curries keep 2–3 days refrigerated.