Authentic Dal Bhat Recipe with Flavorful Aloo Bhujia | Nepali Dal Bhat Cooking Tutorial
Dal Bhat With Aloo Bhujia
Servings - 6
INGREDIENTS
Soaked Split Bengal gram - 280 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Water - 800 milliliters
Mustard oil - 2 tablespoons
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Potatoes - 200 grams
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Green chili - 1 teaspoon
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Asafoetida - 1/8 teaapsoon
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Dry red chili - 1
Onions - 150 grams
Red chili - 1 teaspoon
Coriander - 1 tablespoon
Water - 1.2 litre
Salt - 1/8 teaspoon
Soaked rice - 250 grams
Coriander - for garnishing
PREPARATION
1. In a pressure cooker, add 280 grams soaked Split Bengal gram, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 800 milliliters water and stir well.
2. Cover it with lid and cook until you hear 2 - 3 whistles.
3. Open the lid and remove it from heat.
4. Heat 2 tablespoons mustard oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds and stir well.
5. Add 200 grams potatoes, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon green chili and cook for 2 - 3 minutes.
6. Cover it with lid and cook for 8 - 10 minutes.
7. Open the lid and stir well. Remove it from heat.
8. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin seeds, 1/8 teaspoon asafoetida, 1 teaspoon ginger, 1 teaspoon garlic, 1 dry red chili and stir well.
9. Add 150 grams onions and cook for 3 - 4 minutes.
10. Add 1 teaspoon red chili and cook for 1 - 2 minutes.
11. Add cooked dal and cook for 3 - 4 minutes.
12. Add 1 tablespoon coriander and cook for 1 - 2 minutes. Remove it from heat.
13. In a heavy skillet, add 1.2 litre, 1/8 teaspoon salt, 250 grams soaked rice and cook for 10 - 12 minutes.
14. Remove it from heat and strain it.
15. Serve hot.
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