Dhal Bhat Talcurry Recipe

My Sherpa friend and cook, Pemba, has cooked for me one of Nepal’s famous dishes called “Dhal Bhat Talcurry.”  It’s a tasty dish of lentils, rice, curry, vegetables, and lamb. Thought some folks might be interested in serving it sometime at home.

This recipe was done “on the run,” and hopefully there aren’t any mistakes.  You may want to adjust it to fit your own tastes, and adjust it somehow so it’s not quite so high in fat.  Nepali’s like lots of spices, so the following is “authentic” in its preparation—except for mixer!

Lentil Dish (serve over steamed rice)

• ½ Stick butter
• ½ Med. onion, minced
• ½ tsp. chicken stock
• 1 tsp. salt
• 1 Tbs. Shredded fresh ginger
• 2 Cloves grated fresh garlic
• 5 green onions, cut into scallions
• 1 Bunch of cilantro, chopped
• 1/3 Large tomato, diced
• 1 ½ tsp. Cumin
• 1 ½ tsp. Curry
• 1 cup Lentils
• 1-2 cups Water

Melt butter; mix in chicken stock, salt, and stir-fry onion and scallions.  Toss in lentils and 1 cup water and bring to boil—add more water as necessary to keep moderately saucy.  To test if lentils are cooked, take one individual lentil and pinch it between your fingernails—if it’s cooked, the skin will come off.  Add in rest of ingredients and cook another 10 minutes.  Make sure mix is saucy, then put in large pot, and then use electric mixer to blend all ingredients together (the big pot keeps it from splashing all over the kitchen).  Once this is done, place on stove, cover, to keep warm.

Lamb Dish (can also serve over rice or along side)

• 2 Cloves grated fresh garlic
• 1 ½ Tbs. Shredded fresh ginger
• 2 Celery stocks
• ½ large tomato
• 1 Green pepper
• ½ Med. onion, minced
• ½ Cauliflower
• 1/3 LB Broccoli
• ½ large carrot
• 1/8 Cup soy sauce
• 1 tsp. Salt (optional)
• 1 Tbs. Butter
• ½-3/4 Lb. Lamb (don’t know what it’s called, but better quality, cut into ½” pieces)
• 1 ½ Tbs. curry
• ½ tsp. Chicken stock
• 1 ½ Tbs. cumin
• 2 Green onions, cut into scallions
• 1 Cup water
• 3 Extra napkins per person, if you’re going to be “traditional!”

While the above is lentils are cooking, start this second dish.  Melt butter and add lamb, onions, scallions, soy sauce, carrot, cauliflower, green pepper and broccoli; cook until almost done.  Add water as necessary to keep somewhat liquid.  Add in curry and cumin, cook for a couple of minutes.  Add rest of ingredients.  Cook for a short time, and then serve.

Serve lentil dish over rice, and lamb dish along side.  The Sherpas and Nepali’s eat this dish with your fingers, and scoop up each bite in a pinching action.  It’s a fun way to experience the dish and some of their culture—try it and enjoy!  Throw a Nepali party today!

 Let me know how you like it!

 --Namaste, Jason Edwards