Perhaps your new favorite bean dish:
Preparation Long Grain Rice Rinse long grain rice well. Bring four cups of water to a boil. Add the cardamom seeds, spices as well as butter to the water. Add the long grain rice and make for about 3 min. Now reduce the temperature and steep the long grain rice with the lid closed for about twenty min.
Preparation Dhal Rinse the lentils well in cold water. Put them in a high saucepan with four cups of boiling hot water. Lightly do this until the lentils are cooked and the liquid has thickened (approx.
half an hour). If necessary, add a little more water during the cooking. Fry the onions in the oil. When they are soft, add the spices and simmer on low heat for about a minute. Now add this mixture to the lentils and mix well – add salt if desired.
Preparation vegetable curry
Fry the onions in the oil. When they are soft, add the spices and ginger. Cook for one minute, then add the vegetables. Stir everything well and cover well with the spices. Cook on low heat for about 5 minutes. Add salt and a little water, then cover. Stir occasionally until vegetables are cooked.
Dhal Bat is the Nepalese national dish and is eaten virtually every day. The vegetables in the curry vary according to local availability and sometimes a meat curry is added to the dish.