Dal Bhat Tarkari with Green Beans and Carrot
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Ingredients
- 200 g red split lentils
- 200 g green beans
- 200 g carrots, sliced
- 300 g basmati rice
- 3 tbsp ghee
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 19.7 g
- Carbohydrate
- 96.1 g
- of which sugars
- 6.8 g
- Fat
- 12.1 g
- of which saturates
- 6.8 g
- Fibre
- 7.3 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red split lentils, then put them in a pan with half the ground turmeric and 800ml water. Bring to the boil and simmer for 20 minutes, stirring occasionally, until soft; mash lightly to make the dal.
- 2
Meanwhile, cook the basmati rice (the bhat) in plenty of boiling water for 10-12 minutes, then drain.
- 3
Melt the ghee in a separate pan and fry the onion for 6 minutes until softened, then add the garlic cloves and remaining ground turmeric and fry for 1 minute.
- 4
Add the green beans and carrots, stir to coat, cover and cook over low heat for 15 minutes, stirring occasionally, until tender, to make the tarkari.
- 5
Serve the dal, bhat and tarkari together on one plate.
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