Dal Bhat is a traditional and staple Nepali meal consisting of steamed rice (bhat) and lentil soup (dal), often accompanied by vegetable curry, pickles, and papadum. Here’s how to make this nutritious and flavorful dish:
Ingredients:
For the Dal (Lentil Soup):
- 1 cup split red lentils (masoor dal)
- 5 cups water
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro, chopped for garnish
For the Bhat (Rice):
- 2 cups white rice
- 4 cups water
- 1/2 teaspoon salt
For the Vegetable Curry:
- 1 large potato, peeled and diced
- 1 cup cauliflower florets
- 1 cup green beans, chopped
- 1 large carrot, peeled and sliced
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- Salt, to taste
For Serving:
- Pickles (achar)
- Papadum
- Fresh cilantro, chopped for garnish
Instructions:
- Prepare the Rice (Bhat):
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring 4 cups of water to a boil. Add the rice and salt.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and keep warm.
- Prepare the Dal (Lentil Soup):
- Rinse the lentils under cold water until the water runs clear.
- In a pot, combine the lentils and 5 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are soft.
- In a frying pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onion, garlic, ginger, and green chilies. Sauté until the onion is golden brown.
- Add the chopped tomatoes, ground turmeric, and salt. Cook until the tomatoes break down into a sauce.
- Add this mixture to the cooked lentils and simmer for another 10 minutes. Garnish with fresh cilantro.
- Prepare the Vegetable Curry:
- In a frying pan, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft.
- Add the chopped tomatoes, ground turmeric, ground cumin, ground coriander, and salt. Cook until the tomatoes break down into a sauce.
- Add the diced potato, cauliflower florets, green beans, and sliced carrot. Stir to coat the vegetables with the spices.
- Add a little water, cover, and simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the garam masala and cook for another 5 minutes. Garnish with fresh cilantro.
- Serve:
- Arrange the steamed rice on a plate. Serve with a bowl of lentil soup, a portion of vegetable curry, pickles, and papadum on the side.
Enjoy your Dal Bhat, a delicious and nutritious traditional Nepali meal!