Dal Bhat Tarkari, The Nepalese Superfood!

🧂 Ingredients

• 200 grams Rice
• 250 millilitres Water

  or 350 ml
• 1.5 teaspoon Salt
• 200 grams Lentils

  Red or Yellow or Black Lentils – Washed
• 2 Tablespoons Ghee (Indian clarified butter)

  Or Oil
• 1 Onions

  Finely Chopped
• 2 Garlic Cloves or Garlic Flakes

  Minced
• 2 Ginger

  Grated
• 1 teaspoon Coriander Seeds

  Crushed
• .5 teaspoon Red Chili Powder
• .5 teaspoon Turmeric Powder
• 750 millilitres Water
• 1 teaspoon Salt
• 2 Tablespoons Cilantro

  Chopped
• 100 grams Mustard Leaves

  Cut in pieces
• 100 grams Turnip Leaves

  Or Radish Leaves. Cut in pieces
• 100 grams Cauliflower Leaves

  Cut in pieces
• Turnip Roots

  Or Radish roots (Optional)
• 3 Red Chilies
• 1 teaspoon Cumin (Jeera)
• 1 Tablespoons Oil
• 4 Tablespoons Spring onions

  Finely Chopped
• 2 Garlic Cloves or Garlic Flakes

  Finely diced
• 1 teaspoon Ginger

  Grated fine
• 2 Red Chilies

  Finely Chopped
• 100 Grams Potatoes (Aloo)

  Cut into small pieces
• 100 Grams Green Beans (Simi)

  Chopped
• 100 Grams Cauliflower (Kauli)

  Chopped
• 100 Grams Cabbage (Bandhakopi)

  Chopped
• 100 Grams Red Pumpkin (Kaddu)

  Chopped (Optional)
• 50 Grams Spinach

  Chopped (Optional)
• 50 Grams Romaine Lettuce

  Chopped (Optional)
• 50 Grams Mustard greens

  Chopped (Optional)
• 2 Tomatoes (Golbheda)

  Finely Chopped
• 2 Tablespoons Fresh Coriander Leaves

  Finely Chopped
• 1 teaspoon Salt

  To taste
• .5 teaspoon Red Chili Powder
• 1 teaspoon Cumin Powder

  Ground
• 1 teaspoon Garam Masala

Instructions

• 1 Wash the long grain rice in a mesh strainer in cold water until clean.
• 2 Add the rice to a pressure cooker with salt and 250 ml of water.
• 3 Place the pressure cooker on the stovetop, put the cooker lid, and turn the
  stove on.
• 4 Cook the rice for 3 minutes on high pressure, remove from heat, and turn the
  stove off. Allow the pressure to release for naturally ( about 10 minutes).
• 5 After the pressure is completely gone, open the pressure cooker lid and check
  the consistency of the rice. Fluff with a fork, and serve.
• 6 Rinse the rice grains with cold water in a mesh strainer.
• 7 Pour 200 grams rice into the rice cooker bowl and add 350 ml of water.
• 8 Plug in the rice cooker and close the lid. The rice will start cooking
  automatically for about 15 minutes.
• 9 Allow the rice to stand for 5 minutes with the lid closed before serving.
• 10 Rinse your lentils until the water is clear and keep them aside.
• 11 In the pressure cooker, heat ghee or oil and sauté the onions until transparent
  but not brown.
• 12 Lower the heat and mix in pinches of garlic, ginger, coriander seeds, red chili
  powder, and turmeric. Stir for about 3 minutes to mix.
• 13 Put the red lentils in and mix on low heat.
• 14 Add water and bring the water to a boil, then add the salt.
• 15 Finally, put on the pressure cooker lid and let it cook for 6 to 7 whistles.
• 16 Remove from the fire and stir in the fresh cilantro. Serve and enjoy.
• 17 Cut into uneven pieces, the fresh green leaves from mustard, turnip, radish, or
  cauliflower plants and set them aside to wilt for a day or two.
• 18 Place them in an airtight container (wooden, earthenware, or glass jar) and
  place the container in a sunny location for four to seven days until the leaves
  are organically fermented due to lactic acid bacteria.
• 19 Then spread the contents of the container out on a thin plastic sheet and allow
  it to sun dry for a few days before storing.
• 20 Your gundruk is now ready to be used, and it goes exceptionally well when taken
  with Dal Bhat.
• 21 Heat oil in a pan and add the chopped spring onions, garlic, ginger and red
  chilies. Cook till onions are lightly browned.
• 22 Add the cut veggies and mix well. Cover with a lid and cook till the veggies are
  properly cooked.
• 23 Add the chopped tomatoes and coriander, ground cumin, red chili powder and salt.
  Cover and cook till tomatoes turn soft.
• 24 Lastly, add the garam masala, mix well, and cook for a few more minutes.
• 25 Serve hot with dal and bhat.

Nutrition Info