Dal bhat is the fundamental daily food of Nepal, usually consumed twice a day, being the nutritional basis of the Nepalese diet for generations.
Indian
Dal Bhat
Traditional Nepalese lentil dal bhat with rice, authentic Himalayan recipe step by step.
- Nepal
- Main course
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 16 g
- Carbohydrates 68 g
- Fat 6 g
Story behind the dish
Preparation
Dal Bhat is a Nepalese preparation with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g yellow lentils (toor dal).
- Have ready: 400 g of rice.
- Have ready: 1 onion.
- Have ready: 2 tomatoes.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Wash the lentils and cook them with turmeric and plenty of water until…
Wash the lentils and cook them with turmeric and plenty of water until they are very tender and fall apart, about 25-30 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Blend the cooked lentils until you get a creamy consistency.
Blend the cooked lentils until creamy, adjusting with water if necessary. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare a tempera (jhaneko) by frying mustard seeds
Prepare a tempera (jhaneko) by frying mustard seeds, cumin, garlic, ginger and curry leaves in ghee until they release aroma. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the tempera to the lentils along with chopped tomato
Add the tempera to the lentils along with chopped tomato, cook for 10 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook the rice separately until loose.
Cook the rice separately until loose. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve the dal over or alongside rice.
Serve the dal over or alongside rice, traditionally accompanied by sautéed vegetables (tarkari) and pickle (achar). Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The final tempering of spices fried in ghee (jhaneko) is what provides the characteristic aroma, always add it at the end.
- Dal bhat is traditionally eaten with the hands, mixing rice and lentils.
Variations
- Dal bhat with added spinach.
- Version with red lentils instead of yellow.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.