Dal Bhat
- Womenscorner Desk
- July 21, 2020
Ingredients:
For the dal (lentils)
- 1 cup red lentils (or yellow or brown lentils)
- 3½ cups water
- 2 onions
- 2 cloves garlic
- 1 teaspoon cumin seeds
- Salt
- Pepper
- 1 teaspoon garam masala
- 5 pods cardamom
- 4 tablespoons vegetable oil
- A few leaves cilantro , chopped (optional)
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For the bhat (rice):
- 1 cup basmati rice
- 3 cups water
- Kosher salt
For the tarkari (vegetable curry ) :
- 1 lb cauliflower florets
- 3 potatoes , peeled and diced
- 3 carrots , cut into thick slices
- 1 cup peas
- 1 onion , minced
- 3 cloves garlic , crushed
- 1½ tablespoon ground ginger
- ½ teaspoon ground coriander
- 3 pods cardamom
- 1 small chili pepper
- A few saffron threads
- Salt
- 1½ teaspoon garam masala
- 1 teaspoon ground cumin
- 4 tablespoons vegetable oil
- Water
For the sak (green):
- 1 lb spinach chopped
- 2 onions
- 3 cloves garlic
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- Salt
- Pepper
- 4 tablespoons vegetable oil
For the pickles:
- ½ lb green beans
- 1 kohlrabi
- 3 carrots
- 2 cloves garlic
- 1 scallion
- Salt
- Pepper
- ½ teaspoon curry powder
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar (or wine)
- Juice of 1 lime
Method:
Dal (lentils) : Rinse the lentils with water, drain for 10 minutes and pat dry. Heat oil over medium heat. Fry the onions and garlic for 1 minute and add the pepper, cumin seeds, cardamom, salt and garam masala and continue to fry for 30 seconds until fragrant. Add the lentils and sauté for another minute.
Cover with cold water and cook covered over medium heat until the lentils get a little mushy (about 1 hour). Garnish with chopped cilantro (optional).
Bhat (rice) : Place the rice in water with salt, bring to boil and then turn the heat to low and cook until water is completely absorbed.
Tarkari (vegetable curry) : Sauté onions for a few minutes. Add garlic, salt and garam masala. Add the potatoes and fry well. Add water to cover three quarters and add the peas, carrots, cauliflower flores, pepper and remaining spices.
Sak (green) : Sauté onions and garlic in hot oil over medium heat for a few minutes.
Add spinach, cook over medium-high for 10 minutes, stirring constantly. Add salt, pepper and spices.
Pickles : Wash and cut the length cabbage, carrots and beans, fry in oil for 5 minutes.
Add ½ cup of water and blanch over low heat for 15 minutes. Add curry powder, vinegar and lime. Add salt and pepper. Cook for 5 to 10 additional minutes. Serve warm or cold. Serve dal bhat with papadums.
