Thakali Dal Bhat Tarkari Platter (Jimbu-Tempered Black/Yellow Lentils, Spiced Potatoes & Greens) – Authentic Nepal Recipe

Ingredients for Thakali Dal Bhat Tarkari Platter (Jimbu-Tempered Black/Yellow Lentils, Spiced Potatoes & Greens) (4 Servings)

• 1.25 lbs (or 2.5 cups) simmered lentils, prepped into bite-sized pieces
• 1.5 cups crispy cumin-turmeric potatoes (aloo tareko), washed and trimmed
• 1 cup sautéed mustard greens (rayo ko saag) and basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with Himalayan jimbu/chive herb
• 1.5 tbsp traditional Nepal seasoning (cumin seeds, ginger, garlic, ghee or mustard oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Himalayan jimbu/chive herb until golden.
2. Add cumin seeds, ginger, garlic, ghee or mustard oil along with simmered lentils and crispy cumin-turmeric potatoes (aloo tareko), searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with sautéed mustard greens (rayo ko saag) and basmati rice.