Nepali Dal Bhat, also spelled Dahl Bhat, is a simple yet nourishing combination of lentils and rice that is widely regarded as Nepal’s national dish. Its warm, comforting flavors make it especially satisfying on cold days, but its balance of nutrients also explains why Nepalese people commonly eat it daily.
The rice, or bhat, is typically boiled or steamed and served alongside or beneath the dal (lentils). A plate of dal bhat is often accompanied by other small curries, pickles (achar), and chutneys to create a varied and satisfying meal.
Lentils are available in several colors—red, green, brown—and each offers its own texture and nutritional benefits. This recipe uses red lentils, which cook quickly and yield a smooth, velvety dal, but you can substitute any variety you prefer.
The flavor profile reflects common Nepalese ingredients: garlic, onion, ginger, coriander, turmeric, and a touch of red chili for heat. These spices create a fragrant and layered dal that pairs perfectly with plain rice.
Dal bhat is a staple for trekkers in the Himalayas because it provides carbohydrates, protein, fluids, vitamins, and minerals—everything the body needs for sustained energy on long hikes. In trekking regions, you can expect dal bhat to be served frequently, and portion sizes are often adjusted based on the trekker’s energy needs.
During a visit to Nepal, many travelers explore cities such as Pokhara, a gateway for treks and home to beautiful lakes and nearby temples. Experiencing the local food alongside the stunning landscapes gives a fuller sense of Nepalese culture.
For those who enjoy dal bhat, there are many complementary Nepalese dishes to try, each contributing to a traditional meal or thali:
- Chatamari (Nepali “pizza”) — a popular street food made with a rice flour crust and topped with savory ingredients.
- Chicken Tarkari — a tender, flavorful chicken curry suitable for weeknight meals or as part of a Nepali thali.
- Cauli Aloo — a spiced cauliflower and potato curry that makes an excellent vegetarian side.
- Kaakroo Ko Achar — a tangy cucumber pickle salad commonly served with meals in Nepal.
- Bhogate Sadeko — a bright grapefruit and orange salad that adds a refreshing contrast to richer dishes.
- Peda — a small milk-based sweet often offered in religious ceremonies and enjoyed as a dessert.
If you enjoy exploring global cuisines, try preparing dal bhat at home and pair it with some of the side dishes above to create an authentic Nepalese spread.
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Nepali Dal Bhat (Lentils and Rice)
Ingredients
- 2 Tablespoons ghee or oil
- 1 onion chopped finely
- 2 cloves garlic minced
- 2 pieces ginger grated
- 1 teaspoon coriander seeds crushed
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 cup red lentils washed
- 3 cups water
- 1 teaspoon salt
- 2 Tablespoons chopped cilantro
- 2 cups cooked white rice to serve with dal
Instructions
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Heat the ghee or oil in a large frying pan. Cook the onions over medium heat until they are translucent but not browned.
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Lower the heat and add the garlic, grated ginger, crushed coriander seeds, red chili powder, and turmeric. Stir for about 2–3 minutes to release the aromas.
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Add the washed red lentils and combine thoroughly with the spiced onion mixture.
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Pour in the water and bring to a boil. Add salt, then reduce the heat and simmer for about 15 minutes, or until the lentils are tender and the dal reaches your desired consistency. Stir in the chopped cilantro and remove from heat.
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Serve the dal hot with steamed or boiled white rice.
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Enjoy.