Entree: Nepal – Thakali Cuisine – दाल भात ➤ dāl bhāt (Lentil stew served with steamed rice and typical Thakali side dishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 2 cups (370 g) long-grain rice or basmati, rinsed
- 1 cup (200 g) split red lentils (masoor dal) or mixed yellow lentils
- 3 cups (720 ml) water for dal, plus extra as needed
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2.5 g) turmeric powder
- 1 medium onion (approx. 120 g), finely chopped
- 3 cloves (approx. 12 g) garlic, minced
- 1 inch (approx. 10 g) fresh ginger, minced
- 1–2 green chilies, slit (adjust to taste)
- 2 medium potatoes (approx. 12 oz / 340 g), cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) seasonal greens (spinach or mustard greens), roughly chopped
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) garam masala (optional, Thakali versions use mild spice)
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Quick achar (pickle): 2 tbsp (30 ml) oil, 1 tbsp (15 ml) fenugreek seeds or mustard seeds, 1 tbsp (15 ml) chili powder, 1 tbsp (15 ml) lemon juice or vinegar, pinch of salt
- Fresh cilantro for garnish

Instructions

1. Cook the rice: place rinsed rice with 3 cups (720 ml) water in a pot, bring to a boil, reduce heat, cover and simmer 12–15 minutes until water is absorbed and rice is tender; keep covered until serving.
2. Rinse lentils under cold water; in a medium pot combine lentils, 3 cups (720 ml) water, turmeric, and a pinch of salt; bring to a boil, then lower heat and simmer 15–20 minutes until lentils are soft and beginning to break down; add water if too thick.
3. Prepare tempering (tadka): heat oil or ghee in a small pan over medium heat; add cumin and mustard seeds and let them pop, then add chopped onion, minced garlic, ginger, and green chilies; sauté until onions are golden.
4. Add the sautéed onion mixture to the simmering dal along with coriander powder and garam masala if using; simmer 3–5 more minutes to meld flavors; finish with lemon juice and adjust salt.
5. Make the vegetable curry (tarkari): in the same pan used for tempering, add a bit more oil if needed, sauté potato cubes with a pinch of salt until browned, about 6–8 minutes; add chopped greens, a splash of water, cover and cook until potatoes are tender and greens wilt, then stir in a pinch of turmeric and adjust seasoning.
6. Quick achar (pickle): heat 2 tbsp (30 ml) oil in a small pan, briefly toast fenugreek or mustard seeds, remove from heat and stir in chili powder, lemon juice or vinegar, and salt to make a sharp condiment.
7. Serve: spoon steamed rice onto plates, ladle hot dal alongside, add a portion of the potato and greens curry, sprinkle cilantro and place a spoon of achar on the side; traditionally eat by mixing dal into rice and adding condiments to taste.