🍛 Dal Bhat Tarkari
दाल भात तरकारी
The soul of Nepali cuisine — fragrant lentil soup, steamed rice, and a seasonal vegetable curry. Eaten twice daily by millions in Nepal.
🧂 Ingredients(serves 4)
- ·1 cup Red lentils (masoor dal)
- ·2 cups Basmati or medium-grain rice
- ·2 medium Potato, cubed
- ·2 medium Tomato, chopped
- ·1 large Onion, finely sliced
- ·4 cloves Garlic, minced
- ·1 tbsp, grated Fresh ginger
- ·1 tsp Turmeric powder
- ·1 tsp Cumin seeds
- ·¼ tsp Fenugreek seeds (methi)
- ·1 tsp Coriander powder
- ·½ tsp Chilli powder
- ·3 tbsp Mustard oilOr vegetable oil
- ·to garnish Fresh coriander
- ·to taste Salt
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🌾Red lentils (masoor dal)
🌾Basmati or medium-grain rice
🥬Potato, cubed
🥬Tomato, chopped
🥬Onion, finely sliced
🥬Garlic, minced
🥬Fresh ginger
🌶️Turmeric powder
🌶️Cumin seeds
🌶️Fenugreek seeds (methi)
🌶️Coriander powder
🌶️Chilli powder
💡 Tips
- •Mustard oil gives the authentic flavour — heat it to smoking first to mellow the sharpness.
- •Dal should be soupy, not thick. Add water as needed.
- •Gundruk (fermented leafy greens) makes an excellent side achar — find it at Nepali grocers.
👨🍳 Method
- 1
Rinse lentils and cook in 3 cups water with ½ tsp turmeric until very soft, about 20 minutes. Season with salt.
- 2
Cook rice separately using your preferred method.
- 3
For tarkari: heat 2 tbsp mustard oil in a pan until it lightens in colour (smoking off the raw taste). Fry cumin seeds and fenugreek until fragrant.
- 4
Add onion and cook until golden. Add garlic and ginger, cook 2 minutes.
- 5
Add potato and stir to coat in spices. Cook 5 minutes.
- 6
Add tomato, turmeric, coriander powder, and chilli. Cook until tomatoes break down.
- 7
Add a splash of water, cover and cook until potato is tender, about 12 minutes.
- 8
For the dal: heat 1 tbsp oil in a small pan. Fry cumin seeds, add a pinch of turmeric, pour over cooked dal. This is the 'tarka'.
- 9
Serve rice on a large plate with dal poured over, tarkari alongside, and garnish with fresh coriander.
