Nepalese Dal Bhat Recipe
Dal Bhat and its variations are also popular in countries neighboring Nepal. This dish, made with a combination of lentils (or other pulses), rice, and an array of herbs, spices, and aromatics, has been a staple meal in Nepal for centuries.Traditionally, it was a favorite among laborers such as farmers, trekkers, and mountaineers due to its high protein and carbohydrate content at a low cost. Often served with a variety of side dishes, it is a meal commonly shared among friends, family, and guests.While this humble dish is a daily staple for most families, it also plays a central role in festivals and celebrations. During Dashain and Tihar, families come together to prepare and share elaborate versions of Dal Bhat, symbolizing unity, family, and hospitality—three core values of Nepalese culture.
Ingredients
- Red lentils - 1 cup
- Onion (finely chopped) - 2
- Tomatoes (chopped) - 2
- Garlic (minced) - 2 cloves
- Ginger (grated) - 1 inch piece
- Turmeric powder - 1 tsp
- Cumin seeds - 1 tsp
- Coriander powder - 1 tsp
- Chili powder - 1/2 tsp (adjust to taste)
- Salt - to taste
- Vegetable oil - 2 tbsp
- Fresh cilantro leaves - for garnish
- Lemon juice (optional) - squeeze
- Long-grain rice - 2 cups
- Water - 4 cups
Instructions
- Rinse the red lentils thoroughly under running water until the water runs clear. Drain and set aside.
- Heat the vegetable oil in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the finely chopped onion and sauté until it turns translucent and lightly golden.
- Stir in the minced garlic, grated ginger, and choppedtomatoes. Cook until the tomatoes soften, and the oil starts to separate from the mixture.
- Add the turmeric powder, coriander powder, and chili powder. Cook for another minute or until the spices release their aroma. Add the rinsed red lentils and stir to combine with the tomato-spice mixture.
- Pour in 4 cups of water and bring the mixture to a boil.Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are soft and the soup has thickened. Stir occasionally and add more water if needed.
- Season with salt and, if desired, a squeeze of lemon juice for extra flavor.
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a large saucepan, bring 4 cups of water to a boil.
- Add the rinsed rice and a pinch of salt to the boiling water. Stir once, then reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- Spoon a generous serving of steamed rice (bhat) onto each plate. Ladle the hot lentil soup (dal) over the rice. Garnish with fresh cilantro leaves.
Nutrition
Calories: 264kcalCarbohydrates: 42gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 293mgFiber: 6gSugar: 5g
Tried this recipe?Let us know how it was!