Gauss-Telegraph: Recipe of the month – Daal-Bhat-Tarkari (Nepal)

Gauss-Telegraph: Recipe of the month – Daal-Bhat-Tarkari (Nepal)

Daal © the taste space

Daal-Bhat-Tarkari is one of the most delicious and frequently eaten foods in Nepal. Daal means lentils, Bhat is rice and Tarkari is vegetables. Saag (spinach) is often served with it. Also bread can be served. The dish is healthy, tasty and vegan. It is also very easy to prepare.

Daal (lentils)

Ingredients

  • 1 cup Urad Daal
  • 1 large onion, finely diced
  • 2 garlic cloves, chopped
  • 2 tbsp of oil
  • Salt

 

Preparation

Before the lentils are cooked, Urad Daal must be soaked for a whole night. The next day the preparation can begin. First, wash the lentils. Then heat oil in a pot and chop the onions and garlic into small cubes. Put both in the pot and fry them lightly until they get a brown color. Then add the lentils and also fry them a little bit. Season it with salt and turmeric. Then, add water. If you want the daal to get a bit thicker, better boil it with less water. Then cover and cook it at medium heat for 25 minutes until it is done. The preparation can also be done in a pressure cooker.

 

Saag (spinach)

Ingredients

  • Spinach
  • 2 medium-sized potatoes
  • 2 garlic cloves, chopped
  • 2 tbsp of oil
  • Salt

 

Preparation

First wash the spinach thoroughly and peel the potato. Then cut the potato into small pieces. Heat the oil in a pan and add the potatoes. When the potato is almost completely cooked, add the spinach and chopped garlic. Season everything with salt and fry it. After a few minutes everything is ready.

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