Dal Bhat is the heart and soul of Nepali cuisine. This simple yet nutritious meal consists of steamed rice (bhat) and lentil soup (dal), served with an array of flavorful curries, pickles, and side dishes. For foreigners looking to experience authentic Nepali food at home, this guide will walk you through making the perfect Dal Bhat set, complete with recipes for six essential side dishes.
What is Dal Bhat?
Dal Bhat is more than just a meal—it’s a cultural staple in Nepal, eaten daily by millions. The dish is highly customizable, with regional variations in spices and accompaniments. A traditional Dal Bhat set includes:
- Steamed Rice (Bhat) – The base of the meal.
- Lentil Soup (Dal) – Usually made with yellow or red lentils.
- Vegetable Curry (Tarkari) – Seasonal vegetables cooked with spices.
- Pickle (Achar) – Spicy, tangy condiments for extra flavor.
- Side Dishes – Often including meat curries, greens, yogurt, and more.
Now, let’s break down each component with easy-to-follow recipes.
1. Basic Steamed Rice (Bhat)
Ingredients:
- 2 cups long-grain white rice (Basmati preferred)
- 4 cups water
- ½ tsp salt (optional)
Instructions:
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring 4 cups of water to a boil.
- Add the rice and salt, stir once, then reduce heat to low.
- Cover and simmer for 15 minutes, or until water is absorbed.
- Fluff with a fork and keep covered until serving.
2. Classic Nepali Dal (Lentil Soup)
Ingredients:
- 1 cup yellow or red lentils (masoor dal)
- 4 cups water
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp chili powder (adjust to taste)
- 2 tbsp oil or ghee
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Rinse the lentils and boil in 4 cups of water with turmeric until soft (~20 mins).
- In a separate pan, heat oil and sauté onion, garlic, and ginger until golden.
- Add tomatoes and spices, cooking until tomatoes soften.
- Pour the cooked lentils into the spice mixture and simmer for 10 minutes.
- Adjust salt and consistency (add water if too thick).
- Garnish with cilantro before serving.
3. Mixed Vegetable Curry (Tarkari)
Ingredients:
- 2 cups mixed vegetables (potatoes, cauliflower, carrots, peas)
- 1 onion, sliced
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh cilantro
Instructions:
- Heat oil in a pan and fry cumin seeds until fragrant.
- Add onion, garlic, and ginger, sautéing until golden.
- Stir in tomatoes and spices, cooking until soft.
- Add chopped vegetables and ½ cup water.
- Cover and simmer until vegetables are tender (~15 mins).
- Sprinkle garam masala and cilantro before serving.
4. Spicy Chicken Curry (Kukhura Ko Masu)
Ingredients:
- 500g chicken, cut into pieces
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 2 tbsp oil
- Salt to taste
- Fresh cilantro
Instructions:
- Heat oil and sauté onions, garlic, and ginger until brown.
- Add chicken and cook until lightly browned.
- Stir in tomato puree and spices, coating the chicken well.
- Add ½ cup water, cover, and simmer for 20-25 minutes.
- Garnish with cilantro before serving.
5. Stir-Fried Greens (Saag)
Ingredients:
- 2 cups spinach or mustard greens, chopped
- 2 garlic cloves, minced
- 1 green chili, sliced
- 1 tbsp oil
- ½ tsp turmeric
- Salt to taste
Instructions:
- Heat oil in a pan and fry garlic and chili until fragrant.
- Add greens and turmeric, stir-frying for 5-7 minutes.
- Season with salt and serve hot.
6. Spicy Tomato Achar (Pickle)
Ingredients:
- 4 tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, sliced
- 1 tsp mustard oil
- ½ tsp fenugreek seeds
- ½ tsp turmeric
- Salt to taste
Instructions:
- Heat mustard oil and fry fenugreek seeds until fragrant.
- Add garlic, ginger, and chilies, sautéing for a minute.
- Stir in tomatoes, turmeric, and salt, cooking until soft (~10 mins).
- Cool and serve as a condiment.
7. Yogurt (Dahi) – Optional Side
Plain yogurt balances the spices in Dal Bhat. Serve a small bowl alongside the meal.
How to Serve Dal Bhat Like a Nepali
- Place a mound of rice in the center of a large plate.
- Pour dal around the rice or in a separate bowl.
- Arrange side dishes (tarkari, chicken, saag, achar) in small portions.
- Mix and eat with your hands (or a spoon) for the authentic experience!
Final Tips for the Perfect Dal Bhat
- Adjust spice levels to your preference.
- Use fresh ingredients for the best flavor.
- Experiment with side dishes—Nepali meals often include 4-6 accompaniments.
- Leftovers taste even better as flavors meld overnight.
Conclusion
Making Dal Bhat at home is an excellent way to experience Nepali cuisine. With steamed rice, flavorful dal, and a variety of side dishes, this meal is both comforting and nutritious. Try these recipes, adjust spices to your liking, and enjoy a true taste of Nepal!
Happy Cooking!