Dal bhat: Difference between revisions
m Reverted edits by 66.58.148.204 (talk) (HG) (3.4.12) |
It is not exclusive to Nepal. Please can these Nepali nationalists stop with these edit wars as it has been said many times that no legitimate source provides evidence to prove its origin from Nepal |
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| caption = Dal bhat [[thali]] set |
| caption = Dal bhat [[thali]] set |
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| alternate_name = Dal chawal<br>Dhal bhaat |
| alternate_name = Dal chawal<br>Dhal bhaat |
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| country = [[Nepal]] |
| country = [[India]], [[Pakistan]], [[Bangladesh]], [[Nepal]] |
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| region = |
| region = Indian subcontinent |
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| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Bhutanese cuisine|Bhutan]], [[Sri Lankan cuisine|Sri Lanka]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[Culture of Guyana#Cuisine|Guyana]], [[Surinamese cuisine|Suriname]], [[Jamaican cuisine|Jamaica]], [[Mauritian cuisine|Mauritius]], [[Fijian food|Fiji]] |
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Bhutanese cuisine|Bhutan]], [[Sri Lankan cuisine|Sri Lanka]], [[Trinidad and Tobago cuisine|Trinidad and Tobago]], [[Culture of Guyana#Cuisine|Guyana]], [[Surinamese cuisine|Suriname]], [[Jamaican cuisine|Jamaica]], [[Mauritian cuisine|Mauritius]], [[Fijian food|Fiji]] |
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Revision as of 18:08, 12 November 2023
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (September 2020) |
 Dal bhat thali set | |
| Alternative names | Dal chawal Dhal bhaat |
|---|---|
| Course | Meal |
| Place of origin | India, Pakistan, Bangladesh, Nepal |
| Region or state | Indian subcontinent |
| Associated cuisine | India, Bangladesh, Nepal, Bhutan, Sri Lanka, Trinidad and Tobago, Guyana, Suriname, Jamaica, Mauritius, Fiji |
| Main ingredients | Rice, vegetable, lentils, chutney or achar |
Dāl bhāt (Hindi: दाल भात, Nepali: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, Urdu: دال بھات) is a traditional meal originated from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread).
Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or 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 or torkari (तरकारी in Hindi, তরকারি in Bengali) – a mix of available seasonal vegetables. It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar or loncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).
-
Nepalese-style dal bhat
See also
- Assamese cuisine
- Awadhi cuisine
- Bengali cuisine
- Bhojpuri cuisine
- Bihari cuisine
- Caribbean cuisine
- Fijian cuisine
- Gujarati cuisine
- Indian cuisine
- Marathi cuisine
- Nepalese cuisine
- Odia cuisine
- Sikkimese cuisine
- Trinidad and Tobago cuisine
- Thali
References
- "Dal Bhat". 25 April 2012.
External links
- Dal Bhat recipe Archived 2019-06-02 at the Wayback Machine
- [1]
