Dal bhat

Dal bhat

Dal bhat (Nepali: दालभात) is a traditional Nepali staple food consisting of steamed rice and cooked lentil soup dal. It is generally eaten twice a day: mid-morning and early evening.

Dal bhat from Kavre and Ramechhap (collage)

Bhat means boiled rice. At higher elevations where rice does not grow well, other grain such as makai (maize), fapar (buckwheat), jau (barley) or kodo (millet) may be substituted in a cooked preparation called ' dhido or "atho. Bhat may be supplemented with roti (rounds of unleavened bread).

Dal may be cooked with onion, garlic, ginger, chili, tomatoes, tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.

Dal bhat is often served with vegetable tarkari - a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari (दाल भात तरकारी). There may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle (called achar) is usually included.

See also

• Gujarati cuisine

References

• "Dal Bhat". 

External links

• Dal Bhat recipe