Dal Bhat (Rice and Lentils) Rice (Bhat) with Kalo Dal (Black Lentils) and Tarkari (Vegetable Curry) Rice (Bhat) with Pahelo Dal (Yellow Lentils) Ingredients Plain Rice (Bhat) 2 cups rice (Basmati or Long grain preferred) 4 cups (1 lt) water 1 tsp butter (optional) Lentils (Dal) 1½ cups lentil (any kind) 4 to 5 cups of water (depends preference of your consistency of liquid) ½ tsp turmeric 1 tsp garlic, minced 6 tbsp clarified butter (ghee) 3/4 cup sliced onions 2 chillies (dried red chilies preferred) (depends on your preference) Salt to taste OPTIONAL Ό tsp (pinch) asafetida Ό tsp (pinch) jimbu 1 tbsp fresh ginger paste Rice: 1 Wash rice and soak for 5 minutes. 2 Wash rice and soak for 5 minutes. 3 Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy. 4 Turn the heat to low and cook, covered, for 5 more minutes until done. Lentils: 5 Wash lentils and soak lentil for 10 minutes. 6 Remove anything that float on the surface after it and drain extra water. 7 Add drained lentils in fresh water and bring to a boil again. Add all spices. 8 Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. 9 In a small pan heat the remaining of butter and fry the onions, chilies and garlic. 10 Stir into the lentils few minutes before you stop boiling. Serve with rice. Fulkopir Tarkari/Cauliflower Curry Ingredients: 1 Cauliflower- medium sized, cut into medium size pieces ½ cup peas 2 Potatoes cut into medium size pieces 2 Ripe Tomatoes, chopped Garam Masala (Cardamom pods- 2, Clove- 2 and Cinnamon sticks 2. All should be ground together) 2 Bay Leaves 1 tsp Chili Powder Salt to taste 1 tsp Turmeric Powder Ginger Paste- 1 teaspoon 1 tsp Cumin paste 1 tsp Sugar 5 Tbl Cooking oil Method: Heat 4 tablespoons of oil in a round bottomed frying pan. Lower the heat slightly and fry the potato and Cauliflower pieces Remove the Cauliflower and potatoes from the oil once they are brown in colour and tender. Add the Bay leaves and wait until it sizzles. Now add the cumin paste, ginger paste, tomatoes, chilli powder, sugar and salt. Stir fry it for about 5 minutes. Finally add the fried cauliflower, potato pices and the peas and thoroughly stir it again. Add ½ cup of water and cover the lid of the pan. Allow it to cook until the potatoes and the cauliflower pieces are well cooked. Now in a different pan heat up rest of the cooking oil and add the Garam Masala in it and allow it to splutter. Now pour all the vegetables in this pan and allow it to boil. Once it starts boiling remove it from heat and serve it with hot rice and Dal.
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