Step 1 of 6
Dal bhat tarkari
Drain the lentils. Cook with the litre of water, turmeric and ginger in a pressure cooker 20 minutes at high pressure, or simmer in a pan 50 to 60 minutes, until soft and breaking down. Season with salt and whisk briefly to thicken.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Dal bhat tarkari take?
1 hr 20 min all in — 20 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Pressure cooker, Saucepan, Frying pan, Rice cooker.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Cauliflower and potato → Green beans, pumpkin, spinach or whatever is in season. Tarkari means vegetable curry. The spicing stays the same. Ghee → Mustard oil. Vegan and still Nepali. Smoke it first as in step 3.
What should I watch for?
Fenugreek goes bitter if it blackens. Dark brown is the limit.
Any tips from this recipe?
Whole black lentils give the Nepali flavour. Split red lentils are faster and also common; cook 20 minutes without soaking. The tarkari should be dry. If it is swimming, uncover and cook off the liquid.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.