• Capitals: Kathmandu
• Population: about 28 million
• Area: 147 181 km²
• Currency: Nepalese rupee

For this Nepalese dinner I made dal bhat and tarkari. Dal bhat is lentils cooked with spices accompanied by rice. I also made tarkari which is a vegetable curry with cauliflower and potatoes and a lot of delicious spices! Here are the recipes:

Dal Bhat

Ingredients:

• 1 cup red lentils
• 1 tablespoon oil
• 1 red onion
• 2 garlic cloves
• 1 inch piece ginger root
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 1/2 coriander powder
• 1/2 teaspoon salt
• 1 tomato
• 1 dried red chili (if you want a spicy meal)
• 1/2 tablespoon ghee
• 2 tablespoon cilantro
• Basmati rice

Directions:

To begin prepare all your ingredients. Dice the tomatoes, chop the onion, the garlic and the ginger, measure all the spices, the ghee and the lentils.

In a wok, heat some oil on high heat and cook the onion, the garlic and the ginger for 2 minutes.

Add the coriander, turmeric, cumin seeds, salt and mustards seeds. Stir well together and cook for another 2 minutes on medium heat.

Add the tomato and ghee, cover and cook until tomatoes fall apart, about 4 minutes on medium heat.

Stir in the lentils, cover and cook for 5 minutes.

In the meantime, start preparing your rice to ensure it is ready when the lentils are done.

Back to the lentils… After 5 minutes, add 1 cup of water, cover and cook for another 5 minutes.

Now add 2 more cups of water and cook for 10 minutes covered.

After 10 minutes, turn off the heat, adjust salt to taste and sprinkle with cilantro.

Serve in a bowl alongside rice.

Tarkari (vegetable curry)

Ingredients:

• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 3 tablespoons ghee
• 1 onion
• 4 cloves garlic
• 1 inch piece ginger
• 2 tomatoes
• 2 potatoes
• 1 head cauliflower
• 1/2 bunch cilantro
• 1 lemon

Directions:

Prepare all the ingredients. Chop the onion, the garlic and the ginger. Dice the tomatoes and the potatoes. Cut the cauliflower in florets. Measure all the spices and the ghee. Cut the lemon in wedges. Chop the cilantro.

In a wok, on high heat, heat the ghee. Stir in the coriander, cumin and turmeric and cook for about 30 seconds.

Add in the garlic, onion and ginger and cook until the onions are translucent.

Add the tomatoes, cook for 2 minutes. After 2 minutes, add the cauliflower, the potatoes and 1 cup of water.

Adjust salt and pepper to taste.

Reduce heat, simmer for about 15 to 20 minutes (the vegetables should be cooked through and tender). Squeeze some of the lemon on, sprinkle with cilantro and serve along with dal bhat or simply with rice.