Daal Bhaat Tarkari – Nepalese rice with vegetables

écrit le par Posté dans : Nepal, Soup, Wok | tag(s) : , , , , , ,
Ease : 1
Cost : 1
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People : 2
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    Ingrédients :

    • 2 tablespoon of oil
    • 1 tablespoon of garam masala
    • 1 tablespoon of curry
    • salt, pepper
    • 2 onions
    • 1 clove garlic
    • 1 cup of lentils and 3 cups water
    • 4 potatoes
    • 1 cup rice and 2 ½ cups water
    • 1 tablespoon of soy sauce
    • 200g sak (spinach or sorrel)
    • 1 tablespoon grated fresh ginger
    • 1 cup peas
    • 2 tomatoes
    • 1 yogurt
    • achar (vegetable chili condiments)
    • papads (crispy pancakes or chapatis)

    Préparation :
    Daal – Lentils
    Wash and rinse the lentils until the water runs clear.
    Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
    oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
    the blender for a bit of material to thicken. Add water up to
    obtain the desired consistency.

    Bhaat – Rice
    Put the rice in water with salt,
    bring to boil and then keep on low heat until completely absorbed water.

    Tarkari – vegetable curry

    Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
    Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.

    Sak – Greenery
    Cook minced garlic and 1 onion. Cook spinach with ginger.

    Hatle khane – Service
    Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.

    Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.

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