Nepali lentils, rice and vegetable curry (Dal bhat tarkari)

1. For the dal wash the red lentils, cover with the water, turmeric and salt and cook for 20 minutes until they fall apart; whisk until smooth. Wash the rice, cover with the water and cook covered over low heat for 15 minutes, then rest for 5 minutes.

2. For the tarkari heat the ghee, add the cumin seeds, then the grated ginger and garlic and fry for half a minute. Add the diced tomatoes, turmeric and chilli powder and cook for 3 minutes.

3. Add the diced potatoes and cauliflower florets, season with salt, add a splash of water and cook covered for 15 minutes until the vegetables are tender.

4. Wilt the spinach in another pan with a pinch of salt for 2 minutes: this is the saag, the plate's green side.

5. For the dal tadka heat the ghee, add the cumin seeds and thinly sliced garlic and, when golden brown, pour the sizzling ghee over the lentils.

6. Put the rice on a large plate (thali) with the dal, tarkari and spinach in small bowls alongside; serve with pickle (achar). The rice is mixed with the dal and eaten by hand or with a spoon.

Tip: Nepal's national dish, eaten by many twice a day; trekkers say "dal bhat power, 24 hour". It's all about balance: the lentils provide protein, the rice energy and the vegetables vitamins.