Dal Bhat Takari


Dal Baht Ingredients:
1 c. green/brown lentils
2 T. oil (I use coconut oil as it has a high heat point)
1 onion, diced
3 cloves garlic, crushed
I tsp. of ginger, minced or grated
½ tsp. turmeric
½ tsp. salt, according to taste
4 c. liquid – chicken stock, vegetable stock, or water

Takari Ingredients:
2 T. cooking oil (coconut oil or ghee)
1 onion, diced
½ tsp. cumin powder
1 tsp. coriander powder
2 cloves garlic, crushed
2” piece ginger, crushed or grated
½ tsp. turmeric powder
pinch chili powder
¼ tsp. pepper
½ tsp. salt
3 large potatoes, cubed
3 c. chopped mixed vegetables – cauliflower, green beans, aubergines (eggplant), zucchinis, carrots
3 tomatoes, quartered


Dal Baht – Wash lentils and soak for an hour or more. Heat oil in a heavy-bottomed saucepan and fry onion until golden brown. Add drained lentils, garlic, ginger, turmeric and salt and stir to combine. Pour liquid over lentils and cook over a medium-low heat until lentils are soft and the mixture is like a thick.

Takari – Heat oil in a heavy bottomed saucepan and fry onion until golden brown. Stir in cumin, coriander, garlic, ginger, turmeric, chili powder, pepper and salt. Add potatoes, chopped vegetables of your choice and tomatoes. Turn vegetables over to coat with oil and spices. Cover and cook over low heat until all the vegetables are tender, turning gently from time to time. Serve with rice.


Notes and Instructions