National Dish of Nepal Dal Bhat

April 7, 2018  Nationalfoody Avatar
National Dish of Nepal Dal Bhat


lentils 1 cup
saffron powder ½ tsp.
Ghee / oil 2 tbsp.
onion (peeled and diced) 1
cloves garlic (minced) 2
(2 inch) piece of ginger (grated) 1
coriander seeds (crushed) 1 tsp.
red chili powder ½ tsp.
cups water 3
salt 1 tsp.
chopped cilantro leaves / sliced green onion 2 tbsp.
cups cooked white rice (for serving) 2

Dal Bhat is the national dish of Nepal. It is a vegetarian lentil curry that is eaten with boiled or steamed rice. In Nepal, Dal Bhat is eaten once every day. Silverware is not used; the dish is eaten with the hands instead.

Directions for Preparing Dal Bhat

  1. Rinse the dried lentils, then transfer them to a bowl and pour in enough water to cover the lentils.
  2. Soak the lentils overnight, then drain and set aside until ready to cook.
  3. Heat the ghee or oil in a large skillet.
  4. Add the diced onions to the skillet and sauté in the oil until translucent and tender.
  5. Reduce the heat and add the red chili powder together with the garlic, ginger, crushed coriander seeds, and saffron powder.
  6. Cook for three (0:03) minutes, stirring the onion and spices frequently.
  7. Add the lentils to the skillet and stir well.
  8. Pour in the three cups of water, increase the heat and bring to a boil.
  9. Add the salt.
  10. Reduce the heat and let it simmer for about fifteen (0:15) minutes or until the lentils are tender.
  11. Sprinkle in the chopped cilantro leaves or sliced green onion and turn off the heat.
  12. Separate the cooked white rice into four equal portions and place them on serving plates.
  13. Use a ladle to put the Dal Bhat onto the plates of rice.
  14. Serve with fruit chutney

Meals are traditionally eaten seated or squatting on the floor although urban restaurants have tables and chairs. A large mound of bhat (boiled rice or other grains such as cornmeal or barley) or a pile of roti (rounds of thin unleavened bread) is served on a Jharke thal—a rimmed brass or stainless steel plate about 12″/30 cm. diameter. The rice is surrounded by smaller mounds of prepared vegetables, fresh chutney or preserved pickles, and sometimes curd/yogurt, fish, or meat.

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