Nepali
Dal Bhat
A homely Nepali plate of steamed rice, soupy tempered lentils, and a small potato-greens tarkari served together. The dal is thin, fragrant with cumin, garlic, and jimbu, meant to be mixed into the hot bhat by hand or with a spoon.
Watch it madeJürg Fraefel · 8:56
Ingredients
- Medium-grain white rice1 cup
- Water for rice1 3/4 cups
- Musuro dal or split red lentils1/2 cup
- Water for dal2 1/2 cups
- Turmeric powder3/4 tsp, divided
- Salt1 1/4 tsp, divided
- Mustard oil or ghee2 tbsp, divided
- Cumin seeds1 tsp, divided
- Jimbu1/2 tsp
- Garlic cloves, thinly sliced3
- Dried red chili1
- Fresh ginger, minced1 tsp
- Medium potato, peeled and diced1
- Mustard greens, spinach, or rayo ko saag, chopped3 packed cups
- Tomato, chopped1 small
- Ground coriander1/2 tsp
- Green chili, slit1
- Fresh cilantro, chopped2 tbsp
- Lemon wedges or mula ko achar, for servingas desired
Method
- Rinse the rice in several changes of water until the water runs mostly clear, then soak it for 10 minutes while you start the dal.
- Rinse the lentils well and place them in a saucepan with 2 1/2 cups water, 1/2 tsp turmeric, and 1/2 tsp salt.
- Bring the lentils to a boil, skim any foam, then simmer partly covered for 18 to 22 minutes until the lentils collapse into a thin, pourable dal.
- Drain the soaked rice, combine it with 1 3/4 cups water and 1/4 tsp salt in a pot, bring to a boil, then cover and cook on low for 12 minutes.
- Turn off the rice and let it steam, covered and undisturbed, for 10 minutes before fluffing.
- Heat 1 tbsp mustard oil or ghee in a small pan until shimmering, add 1/2 tsp cumin seeds, jimbu, dried red chili, and sliced garlic, and fry until the garlic is light golden.
- Immediately pour the hot tempering into the cooked dal, stir, simmer for 2 minutes, and adjust salt so the dal tastes gently seasoned.
- For the tarkari, heat the remaining 1 tbsp oil in a skillet and add the remaining 1/2 tsp cumin seeds.
- Add the ginger, potato, remaining 1/4 tsp turmeric, ground coriander, green chili, and remaining 1/2 tsp salt, then stir-fry for 2 minutes.
- Add the chopped tomato and 2 tbsp water, cover, and cook for 8 to 10 minutes until the potato is tender.
- Add the chopped greens and cook uncovered for 3 to 5 minutes until wilted and the tarkari is moist but not watery.
- Serve a mound of hot bhat with dal ladled alongside or over it, the potato-greens tarkari on the side, and cilantro plus lemon or achar if using.
Common questions
Can I substitute the musuro dal or split red lentils with another lentil?
Yes. Red lentils are the closest substitute because they cook down into the same soft, pourable texture. Yellow split peas or brown lentils will work, but they take longer and won’t taste quite as traditional.
How do I time the rice and dal so they finish together?
Start the dal first, since it takes about 18 to 22 minutes. Begin the rice after the dal is simmering, because the rice needs about 12 minutes plus 10 minutes of resting off heat.
What are the most common mistakes when making dal bhat?
The main mistakes are undercooking the dal, overcooking the rice, and burning the tempering. Keep the dal simmering until it collapses, don’t lift the rice lid too early, and add the tempering immediately after frying.
How should I store leftovers, and does dal bhat reheat well?
Store dal and rice separately if possible, in airtight containers in the fridge for up to 4 days. Reheat the dal with a splash of water to loosen it, and steam or microwave the rice until hot.
What should I serve with dal bhat to make it feel complete?
Serve the dal over hot rice with the cooked greens or potato on the side, plus achar, pickles, or a simple vegetable sauté if you have it. A little ghee on top adds richness and helps the flavors open up.