Dal Bhat Tarkari with Potato and Cauliflower
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Ingredients
- 200 g toor dhal (split pigeon peas)
- 300 g potatoes, peeled and diced
- 250 g cauliflower, cut into florets
- 300 g basmati rice
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 621 kcal
- Protein
- 20 g
- Carbohydrate
- 104.3 g
- of which sugars
- 5 g
- Fat
- 11.9 g
- of which saturates
- 1.2 g
- Fibre
- 12.3 g
- Salt
- 0.09 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 toor dhal, then put it in a pan with half the ground turmeric and 900ml water. Bring to the boil and simmer for 30 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
Heat the vegetable oil 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 potatoes and cauliflower, stir to coat, cover and cook over low heat for 18-20 minutes, stirring occasionally, until tender, to make the tarkari.
- 5
Scatter the tarkari with the fresh coriander.
- 6
Serve the dal, bhat and tarkari together on one plate, as a classic Nepalese meal.
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