dal bhat

We made Dal Bhat as part of our Nepali food party one night. I thought it would be like a soup but it ended up thicker then I expected. It was still yummy mixed with rice and the chutney makes it not so dry.


1 c. lentils

1 T. oil

2 cloves minced garlic

1 small chopped onion

1/2 t. mustard seeds

1/2 t. tumeric

3/4 t. salt

1/2 t. cumin

1/2 t. coriander powder

1 medium diced tomato

1/2 T butter

2 T cilantro for garnish

Basmati Rice

Indian chutney

dal bhat


  1. Wash lentils and soak overnight if possible.
  2. Prepare rice to cook so if will be finished at the same time.
  3. Chop onion. Mince garlic and ginger. Mix and set aside.
  4. Chop tomato and set aside.
  5. Chop cilantro
  6. Heat oil and fry onion, garlic and ginger on high for 1-2 minutes.
  7. Add in cumin, salt, tumeric, coriander and mustard seed and cook on medium for 2 minutes. Stir often
  8. Stir in tomatoes and butter. Cover and cook for 4 minutes
  9. Mix in lentils. Cover and cook for 5 minutes.
  10. Add in a cup of water. Cover and cook 5 minutes.
  11. Add in 2 more cups of water, cook for 10 more minutes.
  12. Turn off stove and sprinkle with cilantro.
  13. Serve with rice and Indian chutney as a complementary side.

Check out a little information on the country of Nepal and some of the other dishes we tried here!

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