Nepali Dal Bhat and Golbheda ko Achar Tomato Chutney
with aloo kauli tarkari cauliflower bhajiCalories
:
592 kcalProtein
:
17.7g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Calorie Smart
Allergens:
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- May contain traces of allergens
Nepal’s ultimate comfort food, Dal Bhat is a perfectly balanced meal centered around a steaming mound of fluffy rice (or Bhat) and a comforting bowl of lentil soup (Dal).
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Lentils
(May be present: Spelt (wheat), Wheat, Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye)
300 grams
Cauliflower Florets
2 unit(s)
Garlic
1 unit(s)
Ginger
2 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Tomato
1 unit(s)
Lime
1 sachet(s)
Mango Chutney
1 unit(s)
Chilli
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2479 kJ
Energy (kcal)592 kcal
Fat9.1 g
of which saturates1.2 g
Carbohydrate108.5 g
of which sugars19.7 g
Dietary Fiber11.9 g
Protein17.7 g
Salt1.6 g
Potassium785.1 mg
Calcium43.7 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Pop the cauliflower onto a lined baking tray.
- Toss with oil, half the North Indian spice, salt and pepper.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
3
- Drain and rinse the lentils in a sieve.
- Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Quarter the lime. Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).
- Roughly chop the coriander (stalks and all).
4
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the ginger, garlic, and the remaining North Indian Spice until fragrant, 30 secs.
- Add 300ml water (per 2P) and the lentils and bring to the boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, until soft and creamy, 10-12 mins.
- Once cooked, stir in the mango chutney and coriander.
5
- In a bowl, combine the tomato, chilli (use less if you don't like spice), a pinch of salt and a generous squeeze of lime juice.
6
- Divide the rice between bowls.
- Serve the dal, cauliflower tarkari and tomato achar on the side in bowls around the rice.
- Serve any remaining lime wedges on the side.
