Nepali Dal Bhat Plate with Lentil Soup, Rice, Potato-Cauliflower Curry and Spinach

What you need

• 200 g (1 cup) red lentils
• 800 ml (3 1/3 cups) water, for the lentils
• 1 tsp ground turmeric, divided
• 300 g (1 1/2 cups) basmati rice
• 450 ml (2 cups) water, for the rice
• 300 g (10 oz) potatoes, cut into 2 cm chunks
• 300 g (10 oz) cauliflower, cut into small florets
• 2 tomatoes, chopped
• 1 onion, thinly sliced
• 1 green chili, slit lengthwise
• 2 tbsp mustard oil, or any neutral oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500 g (1 lb) spinach, washed and roughly chopped
• 3 tbsp ghee, divided
• 1 tsp cumin seeds
• 1 dried red chili
• 8 cloves garlic, minced, divided
• 4 cm (1 1/2 in) fresh ginger, grated, divided
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the lentils in several changes of water until it runs clear. Put them in a pot with the water and half of the turmeric and bring to a boil, skimming off any foam.

2. 2

   Lower the heat and simmer, partly covered, stirring now and then, until the lentils break down into a thin soup, 20-25 min. Add 1 tsp salt after 15 min and a splash of water if it gets too thick.

3. 3

   Meanwhile, rinse the rice until the water runs nearly clear. Put it in a pot with the water and a pinch of salt and bring to a boil.

4. 4

   Cover, turn the heat to its lowest setting and cook for 12 min. Leave the lid on and rest off the heat for 10 min, then fluff with a fork.

5. 5

   For the curry, heat the mustard oil in a wide pan over medium heat. Cook the onion, stirring, until golden, 8 min.

6. 6

   Add half of the garlic, half of the ginger and the green chili and stir for 30 seconds. Add the ground cumin, ground coriander and the remaining turmeric and stir for 30 seconds.

7. 7

   Add the tomatoes and cook until they break down into a thick sauce, 5 min.

8. 8

   Add the potatoes, cauliflower, 1 tsp salt and 150 ml (2/3 cup) water. Cover and cook over medium-low heat, stirring now and then, until the potatoes are tender, 15-20 min.

9. 9

   For the greens, heat 1 tbsp of the ghee in a large pan over medium-high heat. Cook one quarter of the remaining garlic for 30 seconds, then add the spinach in batches with a pinch of salt.

10. 10

    Cook, stirring, until the spinach is soft and most of the liquid has evaporated, 5-6 min.

11. 11

    Heat the remaining 2 tbsp ghee in a small pan over medium heat. Add the cumin seeds and the dried red chili and cook until the seeds sizzle, about 20 seconds.

12. 12

    Add the remaining garlic and ginger and cook until the garlic turns golden, 30 seconds. Pour the sizzling mixture into the lentils and stir.

13. 13

    Serve each person a mound of rice with a bowl of the lentil soup, a portion of the curry and the greens on the side. Ladle the lentils over the rice as you eat.

Imported from maisonculturelledunepal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.