Dal Bhat
User Reviews
4.8
8 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Vegan
Dal Bhat
Report
Nepalese dish dal bhat is composed of rice, lentils and is often served with a vegetable curry (tarkari), spicy vegetables (pickles) and greens (sak).
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Ingredients
For the dal (lentils)
- 1 cup red lentils (or yellow or brown lentils)
- 3½ cups water
- 2 onion
- 2 cloves garlic
- 1 teaspoon cumin seeds
- salt
- black 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 potato peeled and diced
- 3 carrot cut into thick slices
- 1 cup pea
- 1 onion , minced
- 3 cloves garlic , crushed
- 1½ tablespoon ground ginger
- ½ teaspoon ground coriander
- 3 pods cardamom
- 1 Chili pepper small
- saffron a few threads
- salt
- 1½ teaspoon garam masala
- 1 teaspoon cumin ground
- 4 tablespoons vegetable oil
- water
For the sak (green)
- 1 lb spinach chopped
- 2 onion
- 3 cloves garlic
- 1 teaspoon ground ginger
- 1 teaspoon garam masala
- salt
- black pepper
- 4 tablespoons vegetable oil
For the pickles
- ½ lb green beans
- 1 kohlrabi
- 3 carrot
- 2 cloves garlic , crushed
- 1 scallion , thinly sliced
- salt
- black pepper
- ½ teaspoon curry powder
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar (or wine)
- lime juice of 1
Instructions
Dal (lentils)
- Rinse the lentils with water, drain for 10 minutes and pat dry.
- 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.
- Add the lentils and sauté for another minute.
- Cover with cold water and cook covered over medium heat until the lentils get a little mushy (about 1 hour).
- Garnish with chopped cilantro (optional).
Bhat (rice)
- 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)
- Sauté onions for a few minutes. Add garlic, salt and garam masala.
- Add the potatoes and fry well.
- Add water to cover three quarters and add the peas, carrots, cauliflower flores, pepper and remaining spices.
- Cook over medium heat for 45 minutes.
Sak (green)
- Sauté onions and garlic in hot oil over medium heat for a few minutes.
- Add spinach, cook over medium-high for 10 minutes, stirring constantly.
- Add salt, pepper and spices.
- Reduce heat to low, cover and cook spinach in juice for 30 minutes.
- Reduce the sauce if necessary.
Pickles
- Wash and cut the cabbage, carrots and beans, garlic and scallion, and fry in oil for 5 minutes.
- Add ½ cup (120 ml) of water and blanch over low heat for 15 minutes.
- Add curry powder, vinegar and lime.
- Season with salt and pepper.
- Cook for 5 to 10 additional minutes.
- Serve warm or cold.
- Serve dal bhat with papadums.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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