Dal Bhat

Dal Bhat is a beloved daily meal across Nepal and the Himalayan region, built around a nourishing pairing of steamed rice and a comforting soup of split lentils. Generations of home cooks perfected its balance of warmth, energy, and gentle spice, often finishing the plate with a drizzle of ghee. Whether eaten at a village hearth or a mountain teahouse, the combination of fluffy rice and savory lentils remains a timeless staple that fuels long workdays and high-altitude treks alike.

Ingredients

• 1 cup rice
• 3 cups water, divided
• 1 cup split lentils (yellow or red)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon turmeric
• 1 tablespoon oil or 1 tablespoon ghee
• 1 teaspoon cumin
• 1/2 teaspoon mustard (seeds or ground)
• 1/4 teaspoon fenugreek (optional)
• Pinch of asafoetida (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 medium tomato, diced
• 1 fresh chili, sliced (to taste)
• 1 bayleaf
• 1 small piece cinnamon
• 2 whole clove
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• Handful chopped cilantro, for garnish
• Wedges of lemon, for serving
• 1 cup chopped spinach (optional)

Preparation

1. Rinse the rice under cool water until the runoff is mostly clear; drain well.
2. Rinse the lentils in cool water until it runs clear; drain.
3. Set out the aromatics: chop the onion, mince the garlic and ginger, dice the tomato, and slice the chili. Chop the cilantro and, if using, the spinach.

Cook the Rice

1. Combine the rinsed rice, 2 cups water, and a pinch of salt in a pot. Bring to a gentle boil, then cover and reduce to low. Cook for 15 minutes, until tender and the liquid is absorbed.
2. Turn off heat, keep covered, and let the rice rest a few minutes before fluffing with a fork.

Make the Dal

1. In a pot, combine the rinsed lentils with 1 cup water, the turmeric, the bayleaf, the piece of cinnamon, the whole clove, half the tomato, and half the chili. Bring to a simmer and cook until the lentils are soft, about 20 minutes. Add more water as needed for a soupier texture.
2. Stir in salt to taste and lightly mash a portion of the lentils against the pot side for creaminess.

Tempering (Tadka)

1. In a small pan, heat the oil or ghee. Add the cumin, mustard, and optional fenugreek until aromatic.
2. Add the chopped onion and cook, stirring, until translucent and lightly golden, about 5 minutes.
3. Stir in the garlic and ginger briefly, then add the remaining tomato, the rest of the chili, the ground coriander, the pepper, and a pinch of asafoetida. Cook until glossy.
4. Pour this tempering into the simmering lentils. If using, stir in the chopped spinach and simmer briefly until tender. Adjust salt and consistency with a splash of water if desired.

Serve

Spoon fluffy rice onto plates and ladle the hot lentils alongside or over the top. Finish with a small drizzle of ghee, a shower of cilantro, a squeeze of lemon, and a pinch of pepper. Enjoy the comforting contrast of soft rice and fragrant lentils in every bite.

How to Enjoy

• Mix a mouthful of rice with a spoonful of lentils right on the plate for perfect balance.
• For extra richness, add a little more ghee while the food is hot.
• Brighten each serving with a squeeze of lemon and a sprinkle of chopped cilantro.
• For gentle heat and aroma, include a bit more sliced chili or a dash of ground pepper.

Tips

• Adjust thickness: add a splash of hot water for a looser dal or simmer to thicken.
• Flavor balance: taste and adjust salt, a pinch more coriander, or a touch of lemon to lift the flavors.
• Make it richer: finish with an extra spoon of ghee or a drizzle of warm oil if desired.