Dal Bhat

For the dal (lentils)

• 1 cup red lentils (or yellow or brown lentils)
• 3½ cups water
• 2 onions
• 2 cloves garlic
• 1 teaspoon cumin seeds
• salt
• pepper
• 1 teaspoon garam masala
• 5 pods green cardamom
• 4 tablespoons vegetable oil
• A few leaves cilantro , chopped (optional)

For the bhat (rice)

• 1 cup basmati rice
• 3 cups water
• kosher salt

For the tarkari (vegetable curry )

• 1 lb cauliflower florets
• 3 potatoes , peeled and diced
• 3 carrots , cut into thick slices
• 1 cup peas
• 1 onion , minced
• 3 cloves garlic , crushed
• 1½ tablespoon ground ginger
• ½ teaspoon ground coriander
• 3 pods cardamom
• 1 small chili pepper
• A few saffron threads
• salt
• 1½ teaspoon garam masala
• 1 teaspoon ground cumin
• 4 tablespoons vegetable oil
• water

For the sak (green)

• 1 lb spinach chopped
• 2 onions
• 3 cloves garlic
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• salt
• pepper
• 4 tablespoons vegetable oil

For the pickles

• ½ lb green beans
• 1 kohlrabi
• 3 carrots
• 2 cloves garlic , crushed
• 1 scallion , thinly sliced
• salt
• pepper
• ½ teaspoon curry powder
• 3 tablespoons olive oil
• 2 tablespoons cider vinegar (or wine)
• Juice of 1 lime