Table for TwoDal Bhat
The meal Nepal runs on: comforting lentil soup with steamed rice and a quick spiced vegetable side.
Photo: Frederick Shaw / Unsplash
⏱ 50 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Red or yellow lentils, 150 g
- Basmati rice, 1 cup
- Onion, 1, chopped
- Garlic, 3 cloves
- Ginger, 2 cm piece
- Tomato, 1, chopped
- Turmeric, ½ tsp
- Cumin seeds, 1 tsp
- Ghee or oil, 2 tbsp
- Spinach or mustard greens, 200 g
- Lemon & fresh coriander, to serve
Steps
- Rinse the lentils and simmer with the turmeric and 800 ml water for 25 minutes until soft; season with salt.
- Cook the rice.
- Heat the ghee, fry the cumin seeds until they crackle, then add the onion, garlic, ginger and tomato and cook until soft.
- Pour half of this tempering into the dal; stir the rest through the greens and wilt them.
- Serve the dal over rice with the greens, a squeeze of lemon and coriander.
Cook it together: One minds the dal and rice, the other makes the tempering and greens — in Nepal, seconds are always offered.
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