Dal Bhat Tarkari

Ingredients

• 200 g red lentils (masoor dal)
• 1 litre water
• 0.5 tsp ground turmeric, for the dal
• 1 tsp salt, for the dal
• 2 tbsp ghee
• 1 tsp cumin seeds, for the tempering
• 0.5 tsp jimbu, or 0.5 tsp dried chives
• 2 dried red chillies
• 4 garlic cloves, sliced
• 1 small onion, finely chopped
• pinch asafoetida
• 300 g long-grain rice
• 550 ml water, for the rice
• 400 g potatoes, cut into 2 cm cubes
• 300 g cauliflower florets
• 3 tbsp mustard oil
• 0.5 tsp fenugreek seeds
• 1 tsp cumin seeds, for the tarkari
• 1 tsp ground turmeric, for the tarkari
• 1 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp red chilli powder
• 1 tomato, chopped
• 1 tsp salt, for the tarkari
• 100 ml water, for the tarkari
• handful coriander leaves, chopped
• 4 tbsp mango or lime pickle, to serve

Before you cook

• Rinse the lentils until the water runs clear.
• Rinse the rice and drain it.
• Cut the potatoes into 2 cm cubes and break the cauliflower into florets.
• Slice the garlic and finely chop the onion for the tempering.
• Chop the tomato and the coriander leaves.

Steps

1. Put the lentils in a pan with the litre of water, the turmeric and the salt.
2. Bring them to the boil and skim the grey foam off the top.
3. Simmer the lentils for 25 minutes, until they have collapsed completely.
4. Whisk the dal briefly so it turns smooth and pourable.
5. Put the rice in a pan with its water and bring it to the boil.
6. Cover the rice, drop the heat to its lowest, and cook for 12 minutes.
7. Take the rice off the heat and leave it covered to rest for 10 minutes.
8. Heat the mustard oil in a wide pan over medium-high heat until it just begins to smoke, then lower the heat.
9. Add the fenugreek seeds and let them darken for 10 seconds only, no longer, or they will turn bitter.
10. Add the cumin seeds, then the potatoes, and fry for 6 minutes until their edges are golden.
11. Stir in the turmeric, coriander, cumin and chilli powder with the salt.
12. Add the cauliflower and the chopped tomato with 100 ml of water, then cover the pan.
13. Cook for 12 minutes, until the potatoes are tender and the cauliflower still has some bite.
14. Heat the ghee in a small pan for the dal tempering.
15. Add the jimbu, cumin seeds, dried chillies, sliced garlic, onion and asafoetida and fry for 90 seconds, until the garlic is golden.
16. Pour the sizzling tempering into the dal and clamp the lid on for 30 seconds to trap the aroma.
17. Fluff the rice and mound it in the centre of each plate.
18. Ladle the dal into a small bowl and set it beside the rice with the tarkari and a spoonful of pickle.
19. Eat by pouring the dal over the rice and mixing it together with your fingers.