Dal Bhat with Tarkari

Ingredients

• 2 cupbasmati rice
• 3.5 cupwater (for rice)
• 1 cupyellow moong dal (split)
• 3 cupwater (for dal)
• 0.5 tspturmeric powder
• 1.5 tspsalt
• 2 tbspghee
• 1 tspcumin seeds
• 4 piecegarlic cloves, minced
• 1 tspfresh ginger, grated
• 2 piecedried red chilli
• 1 piecetomato, finely chopped
• 2 piecepotato, peeled and diced into 1cm cubes
• 2 cupcauliflower, cut into small florets
• 0.5 cupgreen peas (fresh or frozen)
• 2 tbspmustard oil (or vegetable oil)
• 0.25 tspfenugreek seeds (methi)
• 1 pieceonion, thinly sliced
• 1 tspcoriander powder
• 0.5 tspcumin powder
• 0.25 tspchilli powder
• 2 tbspfresh coriander leaves, chopped
• 1 tbsplemon juice

Method

1. 1

   Rinse the moong dal under cold water until the water runs clear, then add to a pressure cooker or medium saucepan with 3 cups of water and the turmeric. Pressure cook for 2 whistles (or simmer covered for 20 minutes) until completely soft and mushy.

2. 2

   While the dal cooks, rinse the basmati rice twice, then combine with 3.5 cups of water and a pinch of salt in a separate saucepan. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 12–15 minutes until all water is absorbed. Turn off heat and let it steam covered.

3. 3

   Start the tarkari (vegetable curry): heat mustard oil in a wide pan over medium-high heat until it just begins to smoke, then reduce to medium. Add fenugreek seeds and let them sizzle for 10 seconds — they should turn slightly darker but not burn.

4. 4

   Add the sliced onion and fry for 4–5 minutes until golden. Add the garlic and ginger and stir-fry for 1 minute until fragrant.

5. 5

   Add the diced potato and cauliflower florets, stir to coat in the oil, then add coriander powder, cumin powder, chilli powder, and 0.5 tsp salt. Stir well, add a splash of water (about 3 tbsp), cover and cook on medium heat for 10–12 minutes until the potatoes are just tender.

6. 6

   Stir in the green peas, cook uncovered for 2 more minutes, then squeeze in the lemon juice and scatter over the fresh coriander. Remove from heat.

7. 7

   Now make the dal tadka: in a small pan, heat the ghee over medium-high heat. Add cumin seeds and dried red chillies — they should sizzle immediately. After 20 seconds, add the minced garlic and stir for 30 seconds until golden, then add the chopped tomato and cook for 1–2 minutes until it softens.

8. 8

   Pour the hot tadka directly into the cooked dal, stir well, taste and adjust salt. The dal should be pourable but not watery — add a little hot water if it has thickened too much.

9. 9

   Serve by mounding rice on each plate, ladling dal generously alongside or over the rice, and placing the tarkari on the side. Traditionally the dal is poured over the rice and eaten mixed together.