Dal Bhat Tarkari

Ingredients

• 1 cups Basmati Rice
• 12 tbsp Red Lentils
• 2 pcs Potato
• 300 g Cauliflower
• 3 pcs Tomato
• 1 pcs Onion
• 6 pcs Garlic
• 1 tbsp Ginger
• 2 pcs Green Chili
• 8 tbsp Cilantro
• 2 tsp Jimbu
• 0.5 tsp Fenugreek Seeds
• 1.25 tsp Turmeric
• 1 tsp Cumin
• 2 pcs Dried Red Chili
• 2 tbsp Sesame Seeds
• 2 tbsp Mustard Oil
• 1.5 tbsp Ghee
• 1 pcs Lime
• 1.1666666666666667 tbsp Salt
• 5.25 cups Water
• 0.5 tsp Timur

Method

1. Rinse {basmati_rice} until the water runs mostly clear. Rinse {red_lentils}, then finely dice {onion}, mince {garlic} and {ginger}, slice {green_chili}, dice {potato}, chop {cauliflower}, chop {tomato}, and chop {cilantro}. Keep the vegetables separate so each component cooks cleanly.
2. Combine {basmati_rice}, {water}, and {salt} in a saucepan over medium-high heat. Bring to a boil, cover, reduce to low, and cook until the grains are tender and the surface looks dry. Rest off the heat so the rice finishes steaming and stays fluffy.
3. In a pot over medium heat, combine {red_lentils}, {turmeric}, {water}, and {salt}. Bring to a gentle boil, skim if needed, then lower the heat and simmer until the lentils collapse into a soft dal with a light creamy texture. Stir occasionally so the base does not catch.
4. Heat {mustard_oil} in a large skillet over medium-high heat until it shimmers. Add {fenugreek_seeds} and let them turn deep brown in the brief nutty window before bitterness. Add half the {onion}, half the {garlic}, half the {ginger}, and half the {green_chili} with {salt}, and sauté until fragrant and lightly golden. Add {potato}, season again, and fry until the edges start to color. Add {cauliflower}, {turmeric}, and {cumin}, bloom until aromatic, then sprinkle in a little {water}, cover, and cook until the vegetables are tender but still hold their shape. Finish with a little {cilantro}.
5. Toast {sesame_seeds} in a dry skillet over medium heat, stirring until golden and fragrant. Add {tomato} and cook until blistered and lightly collapsed, then add the remaining {garlic}, remaining {ginger}, remaining {green_chili}, {timur}, and {salt}. Crush or blend to a coarse chutney, then brighten with {lime} so the achar stays sharp and lively.
6. Heat {ghee} in a small pan over medium heat. Add {jimbu}, {dried_red_chili}, and the remaining {garlic}, and bloom just until fragrant and the {jimbu} smells sweet and savory. Pour the hot tempering into the simmered {red_lentils} right away so the aroma infuses the dal while hot, then taste and adjust with {salt}.
7. Spoon {basmati_rice}, {red_lentils}, and the {potato} and {cauliflower} tarkari onto warm plates. Add the {tomato} achar at the side, scatter over the remaining {cilantro}, and serve at once so the hot dal can be poured over the rice as you eat.