Oil or ghee -- 3 tablespoons
Ground coriander -- 2 teaspoons
Ground cumin -- 2 teaspoons
Turmeric -- 1 teaspoon
Onion, minced -- 1
Chile pepper, minced -- 1
Tomatoes, chopped -- 1 cup
Dal lentils (see notes) -- 1 cup
Water -- 4 cups
Salt and pepper -- to taste
Cilantro, chopped -- 1/2 bunch
Bhat (Rice):
Basmatic rice -- 2 cups
Water -- 4 cups
Tarkari (Vegetable curry):
Ground coriander -- 1 tablespoon
Ground cumin -- 2 teaspoons
Turmeric -- 1 teaspoon
Oil or ghee -- 3 tablespoons
Onion, finely chopped -- 1
Garlic, finely chopped -- 3 or 4 cloves
Gingerroot, peeled and minced -- 1-inch piece
Tomatoes, seeded and chopped -- 2
Potatoes, cubed -- 2
Cauliflower, cut into florets -- 1 head
Water -- 1 cup
Salt and pepper -- to taste
Cilantro, chopped -- 1/2 bunch
Lemons or limes, cut into wedges -- 2
For the Dal: Heat the oil or ghee in a medium saucepan over medium flame. Add the spices and stir for about 30 seconds to lightly toast them. Immediately stir in the onion and chile pepper and saute until the onions are cooked through and translucent, 3 or 4 minutes. Add the tomatoes and cook down for a minute or two. Then stir in the dal, water and salt and pepper to season. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes. Adjust seasoning with salt and pepper. For the Rice: Place the rice in a bowl and rinse with a couple changes of fresh water and drain well. Add the 4 cups of water and set aside to soak the rice for about 30 minutes. Put the rice and water in a medium saucepan and bring to a boil over medium-high flame. Cover tightly, reduce heat to low and simmer for about 20 minutes. Remove from heat and let rest, covered, for another 10 minutes before serving. For the Tarkari (Vegetable Curry): Heat the oil or ghee in a wok, karahi or large pot over medium flame. Add the coriander, cumin and turmeric and stir for about 30 seconds to lightly toast. Then immediately stir in the onion, garlic and ginger. Saute until the onion is well cooked, reduced in volume a loses its raw flavor, anywhere from 4 to 7 minutes. Take care not to burn the onions. Add the tomatoes and cook down for a minute or two. Next add in the potatoes and cauliflower and stir to heat through. Stir in the water and season with salt and pepper. Bring to a boil, then reduce heat to medium low and simmer until the vegetables are cooked through and tender, about 10 to 15 minutes. Adjust seasoning with salt and pepper and stir in the chopped cilantro. To Serve: Dal bhat tarkari is typically served on a thali, a metal serving platter, with a bowl of dal, a scoop of rice, a serving of vegetable curry and a pickle (achar).