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4.8 from 12 votes

Dal Bhat

Nepalese dish dal bhat is composed of rice, lentils and is often served with a vegetable curry (tarkari), spicy vegetables (pickles) and greens (sak).

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 4 people
Course: Main Course
Cuisine: Vegan

Ingredients

For the dal (lentils)
  • 1 cup red lentils (or yellow or brown lentils)
  • 3½ cups water
  • 2 onions
  • 2 cloves garlic
  • 1 teaspoon cumin seeds
  • salt
  • pepper
  • 1 teaspoon garam masala
  • 5 pods green cardamom
  • 4 tablespoons vegetable oil
  • A few leaves cilantro , chopped (optional)
For the bhat (rice)
  • 1 cup basmati rice
  • 3 cups water
  • kosher salt
For the tarkari (vegetable curry )
  • 1 lb cauliflower florets
  • 3 potatoes , peeled and diced
  • 3 carrots , cut into thick slices
  • 1 cup peas
  • 1 onion , minced
  • 3 cloves garlic , crushed
  • 1½ tablespoon ground ginger
  • ½ teaspoon ground coriander
  • 3 pods cardamom
  • 1 small chili pepper
  • A few saffron threads
  • salt
  • 1½ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 4 tablespoons vegetable oil
  • water
For the sak (green)
  • 1 lb spinach chopped
  • 2 onions
  • 3 cloves garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • salt
  • pepper
  • 4 tablespoons vegetable oil
For the pickles
  • ½ lb green beans
  • 1 kohlrabi
  • 3 carrots
  • 2 cloves garlic , crushed
  • 1 scallion , thinly sliced
  • salt
  • pepper
  • ½ teaspoon curry powder
  • 3 tablespoons olive oil
  • 2 tablespoons cider vinegar (or wine)
  • Juice of 1 lime

Instructions

Dal (lentils)
    Cup of Yum
  1. Rinse the lentils with water, drain for 10 minutes and pat dry.
  2. Heat oil over medium heat. Fry the onions and garlic for 1 minute and add the pepper, cumin seeds, cardamom, salt and garam masala and continue to fry for 30 seconds until fragrant.
  3. Add the lentils and sauté for another minute.
  4. Cover with cold water and cook covered over medium heat until the lentils get a little mushy (about 1 hour).
  5. Garnish with chopped cilantro (optional).
Bhat (rice)
  1. Place the rice in water with salt, bring to boil and then turn the heat to low and cook  until water is completely absorbed.
Tarkari (vegetable curry)
  1. Sauté onions for a few minutes. Add garlic, salt and garam masala.
  2. Add the potatoes and fry well.
  3. Add water to cover three quarters and add the peas, carrots, cauliflower flores, pepper and remaining spices.
  4. Cook over medium heat for 45 minutes.
Sak (green)
  1. Sauté onions and garlic in hot oil over medium heat for a few minutes.
  2. Add spinach, cook over medium-high for 10 minutes, stirring constantly.
  3. Add salt, pepper and spices.
  4. Reduce heat to low, cover and cook spinach in juice for 30 minutes.
  5. Reduce the sauce if necessary.
Pickles
  1. Wash and cut the cabbage, carrots and beans, garlic and scallion, and fry in oil for 5 minutes.
  2. Add ½ cup (120 ml) of water and blanch over low heat for 15 minutes.
  3. Add curry powder, vinegar and lime.
  4. Season with salt and pepper.
  5. Cook for 5 to 10 additional minutes.
  6. Serve warm or cold.
  7. Serve dal bhat with papadums.