Recipe: Dal Bhat Tarkari

Dhaal Bhat Tarkari which translates to lentils curry rice is a Nepali dish deeply rooted in the mountaineering culture in Nepal.

Fun fact: dhal bhat tarkari is so closely interlinked with mountaineering, that Nepali climbers often rate treks by how many servings of the dish is required to complete it—such as a “2 dhaal bhat” climb, a “4 dhaal bhat” climb, and so on.

This dish is rich in its protein and nutrients, so it comes to no surprise that climbers eat this dish to gather up their strength for mountaineering. It has carbs, protein, fibre, vegetables, vitamins, and a whole lot of spices. It’s probably the most perfectly balanced meal you can find.

So, here is a quick and easy recipe for when you need that extra energy to fuel your day!

Daal Bhat Tarkari Recipe

Ingredients:

• Lamb

• • 1 x 1.2kg easy-carve lamb leg, trimmed, cut into 4cm-pieces
  • 200g (3/4 cup) Tamar Valley Greek Style Yoghurt
  • 1/2 teaspoon turmeric
  • 1 tablespoon mustard seed oil
  • 2 large brown onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped ginger
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli powder
  • 5 cardamom pods, bruised (see note)
  • 1 x 7cm cinnamon stick
  • 5 whole cloves
  • 2 fresh or dried bay leaves
  • 125ml (1/2 cup) water
  • 1/4 cup chopped fresh coriander
  • Steamed Basmati rice, to serve

• Dhaal

  • 1 tablespoon mustard seed oil
  • 2 teaspoons mustard seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1 long fresh red chilli, finely chopped
  • 2 tablespoons fresh curry leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 210g (1 cup) red lentils, rinsed, drained
  • 500ml (2 cups) Massel chicken style liquid stock or Massel vegetable liquid stock
  • 500ml (2 cups) water
  • 20g butter
  • 1 teaspoon garam masala

Instructions:

• Lamb

1. 1. Mix the lamb, yoghurt and turmeric in a bowl, and season it with salt and pepper. Set aside.
   2. Heat oil in a pan over medium heat and add in the onion. Cook until it turns golden, around 10 minutes. Stir in the garlic and ginger and cook until they become soft, approximately 1 minute. Add in the cumin, coriander and chilli.
   3. Combine the lamb mixture, cardamom, cinnamon, cloves and bay leaves in the pan along with the other ingredients. Stir until the lamb changes colour, about 5 minutes.
   4. Pour in the water, and reduce the heat to low.
   5. Place the lid back on, and let it simmer until the lamb is nearly tender for about 1 + ½ hours.
   6. Let it simmer for another 30 minutes or until the lamb is tender and the sauce has thickened without the lid on.
   7. Taste and season with more salt and pepper. Add in the coriander and stir.

• Dhaal

1. 1. Heat the oil over medium heat. Toss in the mustard seeds and cook until their pop, approximately 1 minute.
   2. Add in the onions, garlic, ginger and chilli. Stir occasionally until all ingredients become soft, about 5 minutes.
   3. Toss in the curry leaves, cumin and turmeric and cook until the dhal is aromatic.
   4. Add lentils, stock, and water. Reduce the heat to low and let it simmer for 40 minutes until the mixture thickens, and the lentils have become tender.
   5. Stir in the butter and the garam masala. Serve warm with the lamb and a bowl of steamed rice, enjoy!

Are you looking to order some dhal bhat tarkari but find yourself too lazy to go out and get one? Why not order from some local Nepali stores on the foodpanda app today! The foodpanda app offers a variety of cuisines and delivers straight to your doorstep.

If you’re interested in cooking other Nepali dishes, try preparing this unique Nepal Pizza – Chatamari at home!