Dal Bhat Tarkari (Nepali Lentil Rice Plate) 🍛

Method

1. 1

   Simmer the lentils with turmeric, half the ginger and salt in 4 cups water for 20 minutes until completely soft, then mash lightly so the dal is thick but pourable; temper with cumin sizzled in ghee over crushed garlic.

2. 2

   Steam the rice with the pinch of salt and, if using, a mix of white and twin rice — Nepali lodge rice is deliberately firm so it survives a second serving.

3. 3

   Fry onion, remaining ginger and garlic with cumin and coriander powder, add turmeric and the vegetables with a splash of water; cook covered until tender but distinct, then stir in the spinach just to wilt.

4. 4

   For the achar, char the tomatoes and chili over flame or in a dry pan, then pound with garlic and salt in a mortar and loosen with a thread of mustard oil.

5. 5

   Build the plate: a mound of rice with a well of dal beside it, tarkari on top, a spoon of achar, saag at the rim. Eat with the right hand, fold bites together, and when the plate empties, ask for 'phireni' — the refill is the whole point.