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FoodieAtlas Recipes around the World

Dal Bhat

Dal Bhat
Nepal
⏱ — min. Serves: —

Ingredients

  • For Dal:
  • 1 cup lentils (split red lentils or yellow moong dal)
  • 4 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon ghee or oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 medium tomato, chopped
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • For Bhat (Rice):
  • 1 cup basmati rice
  • 2 cups water
  • 1/2 teaspoon salt

Instructions

Cook the Dal

Rinse the lentils under cold water until the water runs clear.

In a large pot, add the rinsed lentils, water, and turmeric powder. Bring to a boil.

Reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender and cooked through. Stir occasionally.

Prepare the Tadka (Tempering)

In a separate pan, heat ghee or oil over medium heat.

Add cumin seeds and mustard seeds. When they start to sizzle, add chopped onions and sauté until golden brown.

Add minced garlic and ginger, and cook for another minute.

Add chopped tomatoes and cook until they soften.

Stir in garam masala and salt, and cook for a few more minutes.

Combine and Simmer

Add the prepared tadka to the cooked lentils. Stir well and let it simmer for an additional 5-10 minutes.

Adjust seasoning with salt if needed and garnish with fresh coriander leaves.

Cook the Rice

Rinse the basmati rice under cold water until the water runs clear.

In a saucepan, add rice, water, and salt. Bring to a boil.

Reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed.

Fluff the rice with a fork before serving.

Serve

Place a serving of rice on a plate, and spoon the dal over or beside it.

Enjoy your meal!