Dal Bhat

About This Recipe

Dal Bhat is the cornerstone of Nepali cuisine and daily life — eaten twice a day by most Nepalis, it is far more than just a meal. The dish consists of thick, turmeric-spiced lentil soup ladled generously over steamed white rice, typically accompanied by tarkari (vegetable curry), achar (pickle), and often a meat dish. Each region and household has its own dal recipe, varying the lentil variety, spices, and tempering technique. Eaten with the right hand and accompanied by the saying 'Dal Bhat power, 24 hour,' it fuels mountaineers, farmers, and city dwellers alike across the Himalayas.

Ingredients

Serves 4

• 1.5 cupsred lentils (masoor dal), rinsed
• 4 cupswater
• 1 tspturmeric powder
• 1 tspsalt
• 2 tbspghee or oil
• 1 tspcumin seeds
• 1dry red chilli
• 4 clovesgarlic, minced
• 1 tspginger, grated
• 1 mediumtomato, chopped
• 0.5 tspcoriander powder
• 0.5 tspcumin powder
• 2 cupsbasmati rice, steamed to serve
• 2 tbspfresh coriander leaves, chopped

Instructions

1. 1

   Cook the lentils

   Combine rinsed lentils, water, turmeric, and salt in a pot. Bring to a boil, then simmer over medium heat for 20 minutes, stirring occasionally, until lentils are completely soft. Add more water if needed for a pourable consistency.

2. 2

   Prepare the tarka

   Heat ghee in a small pan over medium-high heat. Add cumin seeds and dry red chilli; sizzle for 30 seconds. Add garlic and ginger; fry for 1 minute until golden. Add chopped tomato, coriander powder, and cumin powder; cook for 3–4 minutes until tomato breaks down.

3. 3

   Combine and finish

   Pour the tarka into the cooked lentils and stir well. Simmer together for 5 minutes to meld the flavours. Adjust salt and consistency — dal should coat a spoon but flow easily.

4. 4

   Serve

   Spoon steamed basmati rice into bowls and ladle dal generously alongside or on top. Garnish with fresh coriander. Serve with a vegetable tarkari and tomato achar (pickle).

Variations

• •

  Black lentil dal (kalo dal) for a heartier version.

• •

  Add spinach or mustard greens for extra nutrition.

• •

  Serve with sel roti instead of rice for a festive variation.

Storage

Dal keeps refrigerated for up to 4 days; it thickens on standing — add a splash of water when reheating. Rice is best freshly cooked.

Frequently Asked Questions