Authentic Nepali Dal Bhat

Dal Bhat is the heart of Nepali cuisine. A nourishing combination of steamed rice, lentil soup, seasonal vegetables, and achar — this meal is eaten daily across Nepal, from Himalayan villages to Kathmandu homes.

Ingredients

For the Dal

• 1 cup split yellow lentils (masoor or toor dal)
• 3 cups water
• 1/2 tsp turmeric
• 1 tsp salt

For the Tadka (Tempering)

• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 4 garlic cloves, sliced
• 1 small onion, chopped
• 1 tomato, chopped
• 1–2 green chilies
• Fresh coriander

For the Rice (Bhat)

• 2 cups rice
• 4 cups water
• Pinch of salt

Optional Tarkari (Vegetable Curry)

• Potato, cauliflower, spinach or seasonal vegetables
• 1 tsp ginger
• 1/2 tsp turmeric
• Salt to taste

Instructions

1. Cook the Dal

1. Rinse lentils until water runs clear.
2. Add lentils, turmeric, salt and water to a pot.
3. Cook until soft and mushy (25–30 minutes or 3 whistles in pressure cooker).
4. Mash lightly for smooth texture.

2. Prepare the Tadka

1. Heat ghee in a pan.
2. Add cumin seeds and let them crackle.
3. Add garlic and sauté until golden.
4. Add onion and green chilies, cook until soft.
5. Add tomato and cook until mushy.
6. Pour this hot mixture over cooked dal and mix well.

3. Cook the Rice

1. Rinse rice thoroughly.
2. Add water and salt, bring to boil.
3. Simmer until water absorbs and rice is fluffy.

4. Prepare Tarkari

1. Heat oil and sauté ginger.
2. Add vegetables and turmeric.
3. Cook until tender but not mushy.

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