Dal Bhat Tarkari with Yellow Lentils, Mixed Vegetable Curry and Garlicky Mustard Greens

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

Nepal's everyday platter of turmeric-yellow lentil soup, steamed basmati rice, a cumin-spiced potato and cauliflower tarkari, and quick-sautéed mustard greens. This Asian recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs yellow split lentils (moong dal), basmati rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup yellow split lentils (moong dal)
• 1 1/2 cups basmati rice
• 7 cups, divided water
• 1 tsp ground turmeric
• 3 tbsp ghee
• 1 1/2 tsp cumin seeds
• 1 tsp jimbu (Himalayan dried herb) or a pinch of asafoetida
• 6 cloves garlic, sliced
• 2 medium potatoes, cubed
• 2 cups cauliflower florets
• 1 tomato, chopped
• 1 tsp ground coriander
• 1 large bunch mustard greens, chopped
• 2 green chilies, slit
• to taste salt

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Instructions

1. Step 1: Rinse lentils and simmer with 4 cups water, 1/2 tsp turmeric and salt for 25 minutes until soft; whisk to a creamy consistency.
2. Step 2: Rinse rice and cook with 2 1/2 cups water, covered, on low heat for 15 minutes; rest 5 minutes.
3. Step 3: Heat 1 tbsp ghee, fry 1/2 tsp cumin and the jimbu until fragrant, then pour over the dal and stir.
4. Step 4: For the tarkari, heat 1 tbsp ghee, add 1/2 tsp cumin, then potatoes, cauliflower, remaining turmeric and coriander; sauté 5 minutes.
5. Step 5: Add tomato and 1/2 cup water, cover, and cook 15 minutes until vegetables are tender. Season with salt.
6. Step 6: For the greens, heat remaining ghee, fry sliced garlic, remaining cumin and green chilies, then add mustard greens and cook 5 minutes until wilted.
7. Step 7: Serve rice in the center of each plate surrounded by dal, tarkari and greens.