Dal Bhat Tarkari: Nepali Lentil Soup with Rice and Vegetable Curry

Rinse the rice under cold water until the water runs clear. In a saucepan, combine rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.

Rinse the red lentils until the water runs clear. In a pot, combine lentils, 4 cups water, turmeric, and salt. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are soft and broken down. Stir occasionally and add more water if needed for a soupy consistency.

While the dal cooks, heat 1 tablespoon vegetable oil in a separate pan over medium heat. Add cumin seeds and let them sizzle. Add onion and sauté until golden, about 5 minutes. Add garlic, ginger, and dried red chilies (if using) and cook for 1 minute. Stir in tomato, ground cumin, coriander, and garam masala. Cook until tomatoes soften, about 3 minutes. Add potato, carrot, green beans, and ½ cup water. Cover and simmer for 15 minutes until vegetables are tender. Season with salt to taste.

In a small pan, heat ghee or oil over medium-high heat. Add cumin seeds and let them crackle. Add minced garlic and dried red chilies (if using), stirring for 30 seconds until fragrant. Pour this tempering over the cooked dal and stir. Garnish with fresh cilantro.

Divide rice among plates. Ladle dal over the rice or serve on the side. Serve tarkari alongside. Garnish with extra cilantro and a squeeze of lemon if desired. Enjoy hot!