Dal Bhat

★★★★4.6· 141 ratings

·Serves 2

About this Dish

Nepal's everyday plate — lentil soup, rice, and vegetable curry, endlessly refillable.

History & Origin

Dal bhat is the backbone of Nepali life, eaten twice daily by most households, with "dal bhat power, 24 hour" a popular trekking-trail mantra among hikers.

IngredientsServes 2

🫘Red lentils (masoor dal), 1 cup rinsed

🍚Basmati or short-grain white rice, 2 cups

🧅Yellow onion, 1 medium finely chopped

🍅Tomato, 1 large roughly chopped

🧄Garlic cloves, 4 minced

🫚Mustard oil or ghee, 3 tablespoons

🌿Fresh fenugreek leaves or spinach, 1 cup roughly chopped

🌶️Dried red chillies, 2 whole

🟡Turmeric powder, 1 teaspoon

🌱Cumin seeds, 1 teaspoon

Method

Cook the rice in a pot with 4 cups of water, a pinch of salt, and a small knob of ghee. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until fluffy. Set aside and keep warm.

In a separate pot, combine the rinsed lentils with 3 cups of water, half the turmeric, and a generous pinch of salt. Bring to a boil, then simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are completely soft and soupy.

While the dal simmers, heat mustard oil in a small pan over medium-high heat until it just begins to smoke, then reduce the heat. Add the cumin seeds and dried red chillies and let them splutter for 30 seconds until fragrant.

Add the chopped onion to the pan and fry for 6–8 minutes until golden. Stir in the garlic and cook for another minute, then add the tomato, remaining turmeric, and a pinch of salt. Cook until the tomato breaks down into a thick paste, about 5 minutes.

Pour this tempering mixture directly into the simmering dal and stir well. Add the fenugreek leaves or spinach, stir, and cook for another 5 minutes. Taste and adjust salt — the dal should be thin and pourable, so add a splash of hot water if it has thickened too much.

Serve by mounding rice on one side of a plate or thali and ladling the dal generously over or beside it. In true Nepali style, feel free to go back for refills — this dish is always eaten in generous, repeated servings.

Serve a mound of rice on a large plate or thali with the dal poured generously alongside and the greens next to it. In true Nepali style, refill the dal and rice as many times as you like — dal bhat is always eaten until you are completely full.

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