Traditionnal Nepali Food : Daal Bhaat Tarkari

Ingredients

• soja or colza oil
• garam masala
• curry
• pepper and salt
• onions
• garlic

• lenses
• potatoes
• rice
• variousvegetables (cauliflower, peas...)
• achar (Indian vegetable condiment with chili)
• soja sauce
• sak (spinach or rumex)

• papads (spicy indian "crackers")
• meat

Daal - Lenses

 First, cover the lenses with water for two or three hours, then rinse them.

 Fry onions and garlic with pepper, salt and garam masala, inside the oil. Add the lenses, fry them a few.

 Add double amount of water, and cook the lense until they become pasty. Use one or to seconds of mixer to add matter. Add water until you reach the desired consistency.

 You can reach the same result with beans or with a mixture of both. Garam masala makes it good.

Bhaat - Rice

 One part of rice for two and half part of water, three if there’s a lot. Put the rice into water with salt, boil it and keep it on light fire until all the water has been absorbed.

Tarkari - Vegetable Curry

 Fry onions and garlic with pepper, salt and curry, inside the oil. Add the potatoes, fry them a little bit. Add water until just below the potaoe level. Cook potaoes a few minutes before adding vegetables. Add soja sauce.

Sak - green things

 Fry onions and garlic, Cook the spinach inside with some ginger.

Hatle khane - presentation

 Serve the whole in a plate, all elements separated. Add a papad and some achar.

 You can add a pre-cooked meat in the curry or at the side, withe the sauce of your choice...