#2 Dhal Bhat

Dhal

or dal or dholl [d-ah-l] Noun: a curry made from lentils or other pulses.






This week we travel to Nepal to sample what considered the ultimate Vegetarian dish, made from a simple base of lentils. Dhal Bhat is comprised of Dhal (lentils) and the other main component is Bhat which is rice. This dish is commonly served with some Tarkari (vegetable curry) and pickles.

For the Dhal you can use any kind of lentils, I used red lentils. For the Tarkari I used potatoes, carrot, cauliflower, broccoli and cabbage. This is perfect for using up what you have in the fridge and freezer.

Serve this with your favourite rice.


Fragrant Curry Simple to make Comforting Versatile





Serves 4

Dahl Bhat 1 Medium onion 3 Cloves of Garlic 1 Thumb-sized piece of ginger 1 Cup of lentils (I used red) 4 1/2 cups of water 1 Stock Cube 1 Heaped tsp of Turmeric 1 Heaped tsp of Garam Masala 1 Heaped tsp of Curry Powder Finely dice the onions, garlic & ginger and soften in a saucepan with a small bit of oil. Once softened, add in the spices. Cook for roughly 2 minutes until fragrant. Add in the lentils, water and stock cube and bring to a simmer for around 40 minutes until the lentils are soft. Note: Time may vary depending on the type of lentil used. The consistency of the dish should be closer to soup rather than a thick curry.

Tarkari 1 Medium onion 3 Cloves of Garlic 1 Thumb-sized piece of ginger 1 Heaped tsp of Turmeric 1 Heaped tsp of Garam Masala 1 Heaped tsp of Curry Powder 1/2 tsp of cinnamon 3-4 cups of chopped veg of your choosing. 2 Cups of water Salt & pepper to taste. Finely dice the onions, garlic & ginger and soften in a saucepan in a small bit of oil. Once softened, add in the spices. Cook for roughly 2 minutes until fragrant. Add in the vegetables and water then simmer on a medium-low heat until the vegetables become soft and begin to break down slightly. The longer you cook it the more the flavour builds up.

Season to taste.


Serve with rice, some chutney or pickles.


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