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

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

Servings 4 plates

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

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Equipment

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

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

Instructions

 

Cook the dal and rice:

• Combine the lentils, water, turmeric, and salt in a saucepan. Simmer for 25 minutes, stirring occasionally, until soft.
• Cook the rinsed rice with its water in a covered pot over low heat for 15 minutes. Rest off the heat for 10 minutes.
• 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:

• Heat the oil in a skillet. Add the potatoes, cauliflower, beans, cumin, chile powder, and a pinch of salt.
• 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.
• Arrange rice, dal, tarkari, greens, pickle, and papad on each plate. Serve hot.

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.

Nutrition

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

Calories: 520kcal

Course: Main Course

Cuisine: Nepalese

Keyword: Dal Bhat, Lentil and Rice, Nepalese Lentils