Dal Bhat (Rice and Lentil)

Dal Bhat is one of the staple food in Nepal which is cooked daily in every household.It is steamed and served with side dishes and pickles. It is often accompanied by seasonal vegetables, pickles, and sometimes meat or curry. Known for its simplicity, balance, and nourishment, Dal Bhat provides the perfect blend of carbohydrates, protein, and essential nutrients making it a wholesome daily food in many Nepali households. Dal Bhat is often enjoyed twice a day in many Nepali homes served hot and fresh, always made with care and love.

Timer iconPrep Time

15 - 20 mins

Cook iconCook Time

40 - 50 mins

ingredients iconIngredients:

Red Lentil Soup (Masoor Dal)

Bhat (Rice)

instruction iconInstructions:

Cook the rice

  1. Rinse the rice well in cold water 2-3 times until water runs clear.
  2. In the pressure cooker, add 1 cup rice + 2 cups water
  3. Close the lid and cook on medium heat until 1 whistle.
  4. Turn off the heat and let the pressure release naturally.

Cook the daal

  1. Wash lentils well.
  2. Add lentils, 4 cups water, turmeric powder, and salt to the pressure cooker.
  3. Close the lid and cook on medium heat for 2-3 whistles
  4. Let the pressure release naturally. Open and stir well to check consistency (add water if too thick.)

Prepare the tadka (Tempreing)

  1. In a small pan, heat oil or ghee.
  2. Add cumin seeds, garlic, and dried red chili. Let it sizzle.
  3. Add chopped onions, ginger, and tomatoes. Sauté until soft and lightly browned.
  4. Pour this tempering into the cooked dal and simmer together.

Serve

  1. Plate the rice and ladle the dal over or alongside it. Enjoy with achar, green veggies, or curry!

tipsPro Tips

Happy Cooking!

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