By dish
Dal Bhat (Rice and Lentils)

Dal Bhat Tarkari Bhat Dal
Rice (Bhat) with Kalo Dal (Black Lentils) and Tarkari (Vegetable Curry) Rice (Bhat) with Pahelo Dal (Yellow Lentils)

Plain Rice (Bhat)
2 cups rice (Basmati or Long grain preferred)
4 cups (1 lt) water
1 tsp butter (optional)

Lentils (Dal)
1½ cups lentil (any kind)
4 to 5 cups of water (depends preference of your consistency of liquid)
½ tsp turmeric
1 tsp garlic, minced
6 tbsp clarified butter (ghee)
3/4 cup sliced onions
2 chillies (dried red chilies preferred) (depends on your preference)
Salt to taste

¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu
1 tbsp fresh ginger paste


1 Wash rice and soak for 5 minutes.
2 Wash rice and soak for 5 minutes.

Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy.


Turn the heat to low and cook, covered, for 5 more minutes until done




Wash lentils and soak lentil for 10 minutes.


Remove anything that float on the surface after it and drain extra water.


Add drained lentils in fresh water and bring to a boil again. Add all spices.


Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.


In a small pan heat the remaining of butter and fry the onions, chilies and garlic.


Stir into the lentils few minutes before you stop boiling. Serve with rice.

Dal Bhat is a most common and classic Nepali recipe. It is the staple daily diet of the majority of the population.

Take out a grain of cooked rice, squeeze it with thumb and a finger. If you feel any hard stuff inside the cooked rice, then the rice is not done. Nepali rice is not too wet and sticky. The rice grains that are fluffy, somewhat separated from each other and soft are considered well cooked.

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