DAL BHAT (Nepali Lentil Soup with Rice)

 

Here’s a detailed traditional recipe for preparing Nepali-style Dal Bhat with accompaniments.

DAL BHAT (Nepali Lentil Soup with Rice)

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

For the Bhat (Steamed Rice):

·         2 cups basmati or short-grain rice

·         4 cups water

·         ½ tbsp salt (optional)

For the Dal (Lentil Soup):

·         1 cup split red lentils (masoor dal) or yellow lentils (moong dal)

·         1 medium onion, finely chopped

·         2–3 cloves garlic, minced

·         1-inch ginger, minced

·         1 medium tomato, chopped

·         2 green chilies slit

·         ½ tbsp turmeric powder

·         1 tsp cumin seeds

·         ½ tsp coriander powder

·         Salt to taste

·         1 tbsp ghee or oil

·         4 cups water

·         Fresh cilantro (coriander) leaves, chopped (for garnish)

·         Lemon wedges (optional)

For the Tarkari (Vegetable Curry):

·         2 medium potatoes, cubed

·         1 cup cauliflower florets

·         1 carrot, chopped

·         1 tomato, chopped

·         1 onion, chopped

·         1 tbsp cumin seeds

·         1 tbsp turmeric powder

·         1 tbsp coriander powder

·         Salt to taste

·         1 tbsp oil

·         Water as needed

·         Chopped cilantro

Optional Sides:

·         Ghee (to drizzle over rice)

·         Achar (Nepali tomato or radish pickle)

·         Papad (crispy lentil wafers)

·         Fried egg or curried chicken

 

Instructions:

Cook the Rice (Bhat):

Rinse rice in water 2–3 times to remove excess starch.

In a pot, add rice, water (1:2 ratio), and a pinch of salt.

Bring to a boil, then reduce heat, cover, and simmer on low for 15 minutes or until water is absorbed.

Fluff with a fork and keep covered.

Prepare the Dal (Lentil Soup):

Wash the lentils thoroughly.

Soak for 15–20 minutes (optional but helps cooking faster).

In a pot, add lentils, turmeric, salt, and 4 cups of water.

Bring to a boil and simmer for 20–25 minutes until soft.

In a separate pan, heat ghee or oil.

Add cumin seeds, let them splutter.

Add chopped onion, garlic, ginger, and green chili.

Sauté until golden.

Add chopped tomatoes and cook until soft.

Stir in coriander powder, and then add this tempered mixture into the cooked lentils.

Simmer dal for 5 more minutes.

Adjust salt and water for desired thickness.

Garnish with chopped cilantro.

(Optional: add a squeeze of lemon)

Cook the Vegetable Curry (Tarkari)

Heat oil in a pan.

Add cumin seeds and let them crackle.

Add onions and sauté until translucent.

Add turmeric and coriander powder.

Add potatoes, carrots, and cauliflower.

Stir-fry for a couple of minutes.

Add chopped tomato and salt.

Cover and cook for 10–15 minutes with a little water until vegetables are soft.

Garnish with cilantro.

Serving Dal Bhat (Traditional Style):

Plate the dish in a thali (metal plate) or any large plate:

A heap of steamed rice (bhat) in the centre:

Pour dal over the rice or serve it in a bowl:

Add a side of vegetable curry (Tarkari):

Add Achar (pickle) and a spoon of ghee on top of rice:

Optionally, add papad, fried egg, or meat curry:

Tips

You can use a pressure cooker or Instant Pot to cook dal faster (5–6 whistles or 10 minutes).

Dal can be made thinner (soup-like) or thicker depending on taste.

Customize Tarkari with seasonal vegetables like green beans, spinach, or eggplant.

 

 

Dal Bhat is a traditional and staple meal in Nepal, also popular in parts of India, Bhutan, and Tibet. The name literally means “lentil soup (dal) with rice (bhat)”. It is usually accompanied by vegetable curries, chutneys, pickles, or meat.