Dal Bhat – from Zach’s Travel Musings

By Jane Poretsis

Is a delicious staple, from the Himalaya regions of Nepal. I have to admit that I came upon this version from Zach’s Travel Musings and instantly was smitten. This is by his own account adapted from a cooking course at Via Via Café, Kathmandu:  “… based on a chef’s interpretation and my loose notes.”

As he said: “If there is one thing I learned in the mountains, everyone’s Dal Bhat is different! The pickle, dal, and curries are all up for experimentation.”

“Dal Bhat is the quintessential Nepali dish and a staple in the rice-cultivating regions. It generally consists of dal (lentils), bhat (rice), a vegetable curry / saag, and chutney. It is eaten (traditionally) by mixing the dal with the rice to form a soupy mixture, making a ball of the mixture with your hands, and adding curry and chutney. For the trekker, a spoon is acceptable too…”

Enjoy!

 

Bhat (fluffy rice)

1 x cup of rice:  to 2 x water (3/4 cup pp.)

Equipment: Pot, Steamer

To make fluffy (read: not sticky) rice, first wash and then boil x cups rice in water for 10-20 minutes, until a rice grain is still slightly hard when squeezed with the fingers. At this point, it is almost cooked; pour the contents of the pot into a drainer, and then steam the rice above a steamer until ready to serve (use more water than less to avoid burning the bhat).

Dal (lentils)

1.5 cups lentil (any kind – for up to 4 people)

3-8 cups water

1/2 – 1 head garlic, finely chopped

1 cup sliced onions, finely chopped

2 chillies (optional), whole if dried or chopped if fresh

Salt, turmeric, cumin seed (about a teaspoon each)

Oil/ghee

 

Optional:

Recommended:  to be added to boiled dal – Jeera (1 x teaspoon), ginger (or replace with Jimbu).

2 x tomatoes, small (for color) and cilantro

Equipment: Pressure cooker or pot, frying pan

1) Wash lentils and let soak; drain. Add fresh water, the salt and turmeric and 1-2 tbsp. ghee/oil (and other optional spices except cumin), and either cook under pressure cooker for 10-20 minutes or in a pot, simmered and covered, for 20-30 min until the lentils look like porridge.

2) In a frying pan on medium heat, fry the oil/ghee with the garlic, onion, ginger, cumin seed, and chillies until golden brown. If using jimbu instead of garlic, fry until dark. Add tomato (optional) and make a gravy-like consistency. Add the pre-cooked dal, salt to taste, and cilantro, water if necessary, and boil. Alternatively, add fried mix + ingredients to pot.

 

Tarkari (Vegetable Curry)

(Any) vegetables, boiled or steamed*

2-3 onions, finely chopped

2-3 cloves of garlic, finely chopped

4-5 tomatoes, small, finely chopped

Chillies chopped (to taste)

Oil/ghee

Garam masala, cumin powder, turmeric powder, curry powder, salt (all about 1 x heaped teaspoon).  Chilli powder: (1/2 teaspoon).

Optional: cilantro, ginger, lemon juice. Coriander/cinnamon/cardamom/cloves (pinch)

*Common Nepali choices are:  potato (boiled), green beans, cauliflower, cabbage, peas, carrots, but any will do. Steaming or boiling helps to slightly pre-cook the vegetables to lessen frying time. Blanch the vegetables if boiling to ensure they are not fully cooked.

Equipment: frying pan

Directions

In a frying pan under medium heat: fry in oil/ghee the garlic, onion, ginger, and chillies until golden brown. Add the cumin, turmeric, curry, and chilli powder, followed by garam masala, a cup of water, and salt. Add finely diced tomatoes and vegetables. Cook under low heat until the curry has a gravy-like consistency. Add cilantro at end, and lemon juice. Alternatively, one may try to use a blender with the tomatoes/onions/garlic/ginger/chillies to achieve the curry-like consistency before adding vegetables.

 

Saag (Curried Spinach)

300g spinach leaves (adult/leafy preferred), cut to bite-size pieces

1/2-1 head garlic

Oil/ghee

Cumin seed, curry powder, salt, white pepper (1 x heaped teaspoon each)

Equipment: frying pan

In a frying pan, fry:  oil/ghee, garlic, and cumin seed. On browning, add spinach, salt, curry powder and white pepper. Cook until spinach is tender

 

Golbheda Ko Achar (Tomato Pickle)

This also works as the sauce for momos. Personally, I think this recipe is overkill and a lot can probably be left out. Mint-based chutneys are an alternative, and much easier, also work very well in Dal Bhat.

Blend:

2 cups roasted tomatoes, peeled and finely chopped

3 fresh red chillies, minced

1 tbsp. garlic, minced

1 tbsp. ginger, minced

1 tsp. cumin powder

1 tsp. coriander powder

1 tbsp. cilantro, chopped

1 tbsp. mustard seeds

1 tbsp. mustard oil

1/2 tsp. ground black pepper

Salt, to taste

Garnish: 1 tbsp. mustard oil, 1 tsp. fenugreek, 10 cloves garlic, thinly sliced, 1 tbsp. green onion, finely chopped.

 

Directions

Blend the first set of ingredients to a smooth paste. Transfer to large bowl. Then, in a frying pan heat the mustard oil. Add fenugreek. When it turns dark, add garlic slices until they turn golden brown. Pour the garlic-oil mixture and chopped green onion mixture over the blended paste, mix, and refrigerate at least 2 hours.

Note: An alternate recipe is to blend boiled tomatoes, chilli powder, fresh garlic and salt, and refrigerate.