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Nepalese dal bhat with yellow lentil dal, steamed rice, vegetable tarkari, greens, pickle, and papad.

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
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 plates
Course: Main Course
Cuisine: Nepalese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.