Nepalese Dal Bhat (Lentil and Rice Plate)

Dal bhat is Nepal’s beloved everyday plate: creamy lentils and steamed rice served with vegetables, greens, pickle, and papad.

The dal is finished with a sizzling ghee tempering, while the vegetable tarkari adds color, texture, and a little heat to the plate.

Rinse the lentils until the water runs mostly clear. This keeps the dal clean-tasting and helps it cook into a smooth texture.

Serving Suggestions

Serve the dal in a small bowl alongside the rice and vegetables, with achar, papad, yogurt, and lemon at the table.

Recipe Notes

Dal bhat is flexible: swap the vegetables for seasonal produce and add more water if you prefer a pourable dal.

Nepalese Dal Bhat

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Creamy spiced lentils with steamed basmati rice, vegetable tarkari, greens, pickle, and papad.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 plates

Course: Main Course

Cuisine: Nepalese

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Dal

• 1 cup red lentils rinsed
• 4 cups water
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 medium yellow onion finely diced
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 medium tomato diced

Rice and tarkari

• 1 1/2 cups basmati rice rinsed
• 2 cups water for the rice
• 1 tbsp neutral oil
• 2 medium potatoes peeled and cubed
• 2 cups cauliflower florets
• 1 cup green beans cut into pieces
• 1/2 tsp ground cumin
• 1/2 tsp red chile powder
• 1/4 cup fresh cilantro chopped

Equipment

• Medium saucepan
• Rice pot
• Large skillet
• Small tempering pan
• Serving bowls

Method

 

Cook the dal and rice:

1. Combine the lentils, water, turmeric, and salt in a saucepan. Simmer for 25 minutes, stirring occasionally, until soft.
2. Cook the rinsed rice with its water in a covered pot over low heat for 15 minutes. Rest off the heat for 10 minutes.
3. For the dal tempering, heat the ghee in a small pan. Add the cumin, onion, garlic, and ginger and cook until golden. Stir in the tomato, then add the mixture to the dal.

Make the tarkari and serve:

1. Heat the oil in a skillet. Add the potatoes, cauliflower, beans, cumin, chile powder, and a pinch of salt.
2. Add 2 tablespoons of water, cover, and cook for 10 to 12 minutes, until the vegetables are tender but not mushy. Fold in the cilantro.
3. Arrange rice, dal, tarkari, greens, pickle, and papad on each plate. Serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 88gProtein: 18gFat: 12gSaturated Fat: 4gCholesterol: 12mgSodium: 720mgFiber: 13gSugar: 7g

Notes

• Keep the dal a little thinner than a dip so it can be spooned over the rice.
• Papad can be toasted over a gas flame or dry skillet until crisp.