Dal-Bhat-Tarkari
Dal Bhat Recipe from Nepal,
Dal Bhat is a quintessential Nepali dish, deeply ingrained in the country's culinary heritage. This
traditional meal, consisting of lentil soup (dal) and rice (bhat), is a staple for both trekkers and
locals in the Himalayan region.
While pressure cookers are commonly used to expedite the cooking process, this recipe takes a more
traditional approach, providing a rich and authentic experience. The choice of lentils is diverse, but a
combination of mixed green, red, and black lentils is recommended for optimal flavor and texture.
As a chef, I encourage flexibility in the kitchen, and this recipe serves as a rough guide, allowing for
personal interpretation. The use of a blender to grind spices enhances both flavor and color,
contributing to the overall appeal of the dish.
Ingredients:
- Red lentils (masoor dal), mixed lentils (green or brown lentils)
- Flavorless oil (rapeseed or grapeseed)
- Onion, finely chopped
- Crushed garlic
- Fresh ginger, minced
- Black mustard seeds, popped in oil
- Cardamom powder
- Turmeric powder (or fresh)
- Cumin seeds
- Coriander seed
- Whole peppercorns
- Cloves
- Finely chopped tomatoes
- Butter or ghee (optional, omit for vegan)
- Coriander leaf and/or green onion or chives, chopped, for garnish
- Water
- Sea salt (Himalayan pink salt for authenticity)
- Pepper to taste
- Basmati or other rice
- Indian chutney, curd, a green vegetable, or pickle to serve
Preparation:
1. Wash and rinse lentils, considering soaking overnight for larger, slower-cooking lentils.
2. Begin cooking rice separately, using a rice cooker if preferred.
3. Chop onion, garlic, ginger, and tomatoes.
4. Heat oil in a large pan, add chopped onion, garlic, and ginger, stirring until golden.
5. Grind cumin, turmeric, peppercorns, cardamom, and coriander to create a spice mix.
6. Stir in the spice mix, reduce heat to medium, and cook for 2 minutes, ensuring proper tempering of the spices.
7. Pop mustard seeds in oil in a hot frying pan, then add to the mix.
8. Add chopped tomatoes and butter or ghee, stir, cover, and cook for a few minutes.
9. Incorporate lentils, cooking in oil/butter for 5 minutes, avoiding sticking.
10. Add water, boil according to lentil cooking instructions, season with salt and pepper.
11. Wash coriander leaf and/or green onion, chop for garnish.
Serve with rice, popadums, garnish, vegetables, curd, and pickle. The dal is ideally served in a small soup bowl, maintaining its traditional watery soup consistency.
Note: Traditional Dal should have a watery soup consistency; adjust water as needed during cooking.
Enjoy this Nepali delight with its rich flavors and cultural significance!
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