This recipe provides instructions for making a simplified version of Dal Bhat Tarkari, a staple meal in Nepal and parts of India. “Dal” refers to lentil soup, “Bhat” means steamed rice, and “Tarkari” encompasses a variety of cooked vegetables. This wholesome and nutritious meal typically includes these three essential components, often accompanied by other side dishes like pickles (achar), yogurt (dahi), and sometimes meat or fish curries. Dal Bhat Tarkari is more than just a meal; it’s a cornerstone of Nepali cuisine, providing sustenance and reflecting the agricultural richness of the region. This recipe focuses on creating a flavorful lentil soup, simple steamed rice, and a mixed vegetable curry, offering a balanced and satisfying culinary experience reminiscent of a traditional Nepali thali (a platter with various dishes).
The Dal (Lentil Soup) in Dal Bhat Tarkari is a hearty and nutritious soup made from lentils (various types like split red lentils, yellow lentils, or a mix can be used). The lentils are typically cooked with aromatic spices such as turmeric, cumin, coriander, and sometimes ginger and garlic. Onion and tomatoes often form the base of the flavor, sautéed before the lentils and water or broth are added. The soup is simmered until the lentils are soft and slightly creamy. Tempering spices in ghee or oil at the end (a process called “tadka” or “jhaneko”) with ingredients like cumin seeds, mustard seeds, dried red chilies, and asafoetida (hing) adds another layer of flavor and aroma to the dal. The consistency of the dal can range from thick to soupy, depending on preference.
Bhat (Steamed Rice) is the indispensable carbohydrate component of the meal. In Nepal, various types of rice are consumed, and for Dal Bhat, a simple, well-cooked steamed rice is the standard. The rice is usually rinsed before cooking to remove excess starch, then cooked with water or broth until all the liquid is absorbed and the grains are fluffy and tender. The ratio of rice to water and the cooking time can vary depending on the type of rice used.
Tarkari (Vegetable Curry) is the vegetable side dish that adds variety and essential nutrients to Dal Bhat. The “tarkari” can feature a wide array of seasonal vegetables cooked in a spiced gravy or dry style. Common vegetables include potatoes, cauliflower, cabbage, spinach, mustard greens, beans, and gourds. The vegetables are typically sautéed with onions, garlic, ginger, and a blend of spices similar to those used in the dal, such as turmeric, cumin, coriander, chili powder, and sometimes garam masala. The vegetables can be cooked in a tomato-based gravy or simply sautéed with spices and a minimal amount of water or broth. Leafy greens are often cooked with minimal spices to highlight their natural flavor.
The overall presentation of Dal Bhat Tarkari is usually on a round platter (thali) with small bowls containing the dal, tarkari, and other accompaniments arranged around a central mound of rice. The meal is meant to be eaten by hand, mixing the dal and tarkari with the rice. It’s a communal and deeply satisfying way to enjoy a balanced and flavorful meal. The image shows a plate with a serving of what appears to be Dal Bhat Tarkari. There is a mound of light purple-hued rice, a bowl of brown lentil soup, a vegetable curry with potatoes and leafy greens in a brown gravy, and another, darker vegetable or possibly meat dish.
The texture of Dal Bhat Tarkari is a combination of fluffy and slightly sticky rice, a smooth and sometimes slightly chunky lentil soup, and tender-cooked vegetables in a sauce or dry preparation.
The flavor profile is a balanced mix of earthy lentils, mild steamed rice, and savory vegetables seasoned with aromatic spices like cumin, coriander, turmeric, and chili, often with hints of ginger and garlic. The overall taste can be subtly spiced and comforting.
Dal Bhat Tarkari (Nepali Thali) is a traditional Nepali meal consisting of lentil soup (dal), steamed rice (bhat), and a cooked vegetable curry (tarkari), often served with other side dishes like pickles and yogurt.
The preparation involves cooking lentils with spices for the dal, steaming rice until fluffy, and sautéing vegetables with spices to create the tarkari. These three components are then served together, often with additional accompaniments.
Ingredients:
For the Dal (Lentil Soup):
- 1 cup lentils (split red lentils or yellow lentils work well)
- 4 cups water or vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to taste)
- 1 inch ginger, grated (optional)
- 1 tablespoon vegetable oil or ghee
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1-2 dried red chilies, broken into pieces
- A pinch of asafoetida (hing) (optional)
- Salt to taste
- Fresh cilantro, chopped, for garnish
For the Bhat (Steamed Rice):
- 1.5 cups rice (any medium-grain rice)
- 3 cups water (adjust according to rice type)
- Pinch of salt (optional)
For the Tarkari (Vegetable Curry – Potatoes and Greens):
- 2 medium potatoes, peeled and cubed
- 2 cups mixed leafy greens (spinach, mustard greens, etc.), roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (adjust to taste)
- ½ teaspoon garam masala (optional)
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh cilantro, chopped, for garnish
For the Tarkari (Vegetable/Meat Side Dish – Optional, based on image):
- 1 cup mixed vegetables (eggplant, tomatoes, onions, etc.) or cooked meat (small pieces)
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds (optional)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ inch ginger, grated
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- Salt to taste
- Fresh cilantro, chopped, for garnish
Equipment:
- Medium saucepan (for dal)
- Medium pot with a lid (for rice)
- Large skillet or pot (for tarkari)
- Small pan (for tempering spices)
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoons
Instructions:
Part 1: Prepare the Dal (Lentil Soup):
- Rinse the lentils thoroughly under cold water.
- In a medium saucepan, combine the rinsed lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft and have broken down slightly. Skim off any foam that rises to the surface.
- While the lentils are simmering, heat the vegetable oil or ghee in a small pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
- Add dried red chilies and asafoetida (if using). Sauté for a few seconds until fragrant.
- Pour this tempered spice mixture into the simmering lentils.
- Add chopped onion, minced garlic, turmeric powder, cumin powder, coriander powder, and chili powder to the lentils. Add grated ginger if using.
- Stir well, add salt to taste, and continue to simmer for another 5-10 minutes, or until the flavors have melded and the dal has reached your desired consistency. Add more water if it becomes too thick.
- Garnish with fresh cilantro before serving.
Part 2: Prepare the Bhat (Steamed Rice):
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice and water (use the ratio recommended for your type of rice, generally 1 part rice to 2 parts water). Add a pinch of salt if desired.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes (or according to rice package instructions) until all the water is absorbed and the rice is cooked through.
- Remove from heat and let the rice rest, covered, for 5-10 minutes before fluffing it with a fork.
Part 3: Prepare the Tarkari (Vegetable Curry – Potatoes and Greens):
- Heat the vegetable oil in a large skillet or pot over medium heat. Add finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- Add cubed potatoes, turmeric powder, cumin powder, coriander powder, and chili powder. Stir well to coat the potatoes with the spices.
- Add a little water (about ¼ cup) to prevent sticking, cover, and cook for 10-15 minutes, or until the potatoes are almost tender. Stir occasionally.
- Add the chopped leafy greens and garam masala (if using). Stir well and cook until the greens have wilted and the potatoes are fully cooked, about 5-7 more minutes. Add salt to taste.
- Garnish with fresh cilantro before serving.
Part 4: Prepare the Optional Vegetable/Meat Side Dish (Based on Image):
- Heat vegetable oil in a skillet over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds (if using). Let them splutter.
- Add finely chopped onion and sauté until golden brown.
- Add minced garlic and grated ginger, sauté for a minute until fragrant.
- Add the mixed vegetables or cooked meat. Stir well.
- Add turmeric powder, chili powder, and coriander powder. Stir to coat.
- Add a little water or broth if needed and cook, covered, until the vegetables are tender or the flavors have melded with the meat. Season with salt to taste.
- Garnish with fresh cilantro before serving.
To Serve Dal Bhat Tarkari:
- Arrange a portion of steamed rice on a plate or thali.
- Place a bowl of the prepared lentil soup next to the rice.
- Serve the vegetable curry (potatoes and greens) and the optional vegetable/meat side dish alongside the rice and dal.
- You can also include other accompaniments like pickles (achar) and yogurt (dahi) if desired.
Enjoy this simple yet wholesome and flavorful Nepali meal! The combination of lentils, rice, and vegetables provides a balanced and satisfying culinary experience.