Dal bhat

Dal Bhat is a cherished traditional meal enjoyed across the Indian subcontinent, particularly in Nepal, Bangladesh, and India. This hearty dish features steamed rice paired with a savory lentil soup called dal, making it a staple across these regions.

In the higher elevations of Nepal, where cultivating rice can be challenging, locals often turn to alternative grains like maize, buckwheat, barley, or millet. These grains are used to create dishes such as dhindo or atho. Additionally, in Nepal, roti, an unleavened bread, is sometimes served alongside the meal.

Preparing dal involves simmering lentils or beans with a mix of flavorful ingredients such as onions, garlic, ginger, chili, tomatoes, or tamarind. The dish is then seasoned with a variety of herbs and spices like coriander, garam masala, cumin, and turmeric to enhance its taste. The recipe for Dal Bhat can change with the seasons and often varies depending on the region, ethnicity, and family traditions.

Typically, Dal Bhat is served with vegetable tarkari, a medley of seasonal vegetables. It might also be accompanied by dahi (yogurt) or curries made with chicken, goat meat, or fish. A tangy pickle, known as achar, often makes an appearance on the side. In Nepali, this complete meal is fondly called Dal Bhat Tarkari.