दाल भात तरकारी (Daal Bhaat Tarkaari)

For maybe the 4th time (I'm losing track) in a week and a half, Lauren and I were treated to dinner at L. and S.'s house. As usual, the menu consisted of Nepal's 'national dish' - दाल भात तरकारी daal bhaat tarkaari (lentil curry, rice and vegetables), followed by the best दहि dahi (curd) I've ever had.

S. decided it was time I learned to be a good modern Nepali house husband and help with the preparation of dinner. So after Lauren and I broke up the सिमी simi (beans), I got to peel and chop the लसुन lasun (garlic), प्याज pyaaz (onion) and अदुवा aduwaa (ginger), as well as the गोलभेंडा golbhenDaa (tomatoes) and धनियँ dhaniyan (coriander).

After putting some तेल tel (oil) and खुर्सानी khursaani (chillis) in the wok (now the details start getting sketchy), the beans, onions, garlic, half of the ginger and some काउली kauli (cauliflower) were thrown in, along with some बेसार besaar (turmeric), and given a good stir before being covered. A few minutes later, the tomatoes and the rest of the ginger were thrown in with some जीरा jiraa (cumin). Afterwards, the wok was taken off the fire and the coriander finally added.

And since I was the Nepali house husband in training, I was given the honour of standing over the hot stove stirring the veggies.

Me and S.

S. making sure I didn't ruin dinner