Dal Bhat (Nepali Lentil Soup with Rice)

Dal Bhat is a staple dish of Nepal, offering a nourishing and comforting combination of lentil soup served with steamed rice. Simple yet flavorful, it is a wholesome meal enjoyed daily across Nepali households. The dish can be complemented with vegetables, pickles, or meat for added variety.

Ingredients

For Dal (Lentil Soup)

• 1 cup yellow lentils (toor dal or moong dal)
• 4 cups water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1-2 green chilies, chopped (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For Bhat (Steamed Rice)

• 1 cup basmati rice
• 2 cups water
• Pinch of salt

Instructions

1. Prepare the Rice (Bhat)

   Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and water is absorbed. Fluff with a fork.

2. Cook the Dal

   Rinse lentils thoroughly. In a pot, add lentils, water, turmeric, and a pinch of salt. Bring to a boil. Reduce heat and simmer for 20-25 minutes, or until lentils are soft and fully cooked.

3. Prepare the Tadka (Tempering)

   In a small pan, heat oil or ghee over medium heat. Add cumin seeds and mustard seeds; let them splutter. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions are golden brown. Add chili powder and stir briefly.

4. Combine

   Pour the tempering over the cooked lentils. Stir well and simmer for 5 more minutes to let flavors meld. Adjust salt to taste and garnish with chopped cilantro.

5. Serve

   Serve the dal hot alongside steamed rice. Traditionally, it is accompanied by pickles, sautéed vegetables, or a side of curry for a complete Nepali meal.

Serving

Dal Bhat is simple, nutritious, and deeply comforting, representing the heart of Nepali home cooking. It’s a dish that nourishes both body and soul, perfect for any day of the week.