Name: Dal Bhat with Tarkari (Nepali Lentils, Rice and Vegetable Curry)
Total time: 55 min
Cuisine: Nepalese
Ingredients: 300g basmati rice; 550ml water; 1 tsp salt, for the rice; 250g red split lentils, masoor dal; 1l water , for the dal; 0.5 tsp ground turmeric; 1 tomato, chopped; 1 tsp salt, for the dal; 2 tbsp vegetable oil, for the dal; 1 tsp cumin seeds; 0.5 tsp fenugreek seeds; 4 garlic cloves, sliced; 1 dried red chilli; 300g cauliflower, small florets; 300g waxy potatoes, diced 2 cm; 1 onion, sliced; 2 tomatoes, chopped, for the tarkari; 20g fresh ginger, grated; 3 garlic cloves, crushed, for the tarkari; 1 tsp cumin seeds, for the tarkari; 1 tsp ground coriander; 0.5 tsp ground turmeric, for the tarkari; 0.5 tsp chilli powder; 2 tbsp vegetable oil, for the tarkari; 150ml water , for the tarkari; 1 tsp salt, for the tarkari; 15g fresh coriander, chopped; 1 lemon, cut into wedges

Dal Bhat with Tarkari (Nepali Lentils, Rice and Vegetable Curry)

The everyday Nepali meal: a bowl of garlicky lentil dal, fluffy rice and a gently spiced cauliflower and potato tarkari.

Time55 min

LevelEasy

Costabout £1.25 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

606kcal
97gcarbs
9.7gof which sugars
16.6gfat
4.6gsaturates
15.7gprotein
11.1gfibre
4.8gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Rinse the rice until the water runs nearly clear. Put it in a pan with the water and 1 tsp salt, bring to the boil, cover, turn to the lowest heat and cook for 10 minutes. Turn off the heat and leave it covered for 10 minutes.
20 min
2
Rinse the lentils. Put them in a pan with 1 litre of water, the turmeric, tomato and 1 tsp salt. Bring to the boil, skim off any foam, then simmer for 20 minutes, stirring now and then, until completely soft and soupy.
20 min
3
Meanwhile, heat 2 tbsp oil in a wide pan. Fry the onion for 5 minutes, then add the cumin seeds, ginger and garlic and cook for 1 minute until fragrant.
5 min
4
Add the potatoes, cauliflower, coriander, turmeric, chilli powder, tomatoes, 1 tsp salt and 150 ml water. Cover and cook gently for 15 minutes until the potato is tender and the sauce is thick.
15 min
5
For the tarka, heat 2 tbsp oil in a small pan until a cumin seed sizzles at once. Add the cumin seeds, fenugreek seeds, garlic and dried chilli and fry for about 30 seconds, until the garlic is golden. Pour it straight over the dal and stir.
6
Serve the rice in the middle of each plate with the dal in a bowl alongside, the tarkari next to it, coriander on top and a lemon wedge to squeeze.