Nepal, homecoming
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Author: Laura Billings Status: published license cc-by-nc tags: recipe, rice, dinner, vegetable, curry, dal, dahl, bat, boiled, takari,
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Share on Twitter13 December 2009
Trying to recreate the ubiquitous dal bhat tarkari...
Dahl - boil lentils in hot water until soft and soupy, I had red split at home, but more often it was green mung or urad. Sometimes I add ground turmeric or grated ginger while it's boiling. Heat oil in a separate pan and fry garlic and spices (I had a panch puran mix - fenugreek, nigella, cumin, mustard, fennel). When they start to pop, pour them over the lentils, mix and serve with chopped fresh coriander.
Tarkari - fry garlic and spices in oil (I brought a masala mix back from Kathmandu with ground corinander, cumin, tumeric, fenugreek, ginger, onion, mace, cardamom, asafoetida, pepper, nutmeg, cloves and mustard), add veggies and stir (mine were beans and potatoes, but whatever is around works) add enough water to make a bit of gravy, cover and cook until veg is soft.
Serve with boiled white rice and feel nostalgic.
