Dal bhat

Dal bhat

Dalbath.jpg Nepalese style Dal bhat Thali set in Kathmandu
Origin
Alternative name(s)	Dal Chawal
Region or state	South Asia
Details
Course served	Meal
Main ingredient(s)	rice-and-water dough, vegetable, lentils, chutney

File:Collage of dal bhat pictures.jpg

Dal bhat from Kavre and Ramechhap of Nepal

Dal chawal in Assamese thali

Dal bhat (Nepali: दालभात, Bengali: ডাল ভাত) refers to a traditional meal which is popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries.

Bhat or Chawal means boiled rice in languages such as Assamese, Nepali, Bengali, Marathi, Hindi, Garhwali and Maithili. At higher elevations in Nepal, above 6500 feet, where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhido or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread).

Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.

Dal bhat is often served with vegetable tarkari or torkari (तरकारी in Nepali) – a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari (दाल भात तरकारी) in Nepali. There may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle (called achar) is sometimes included. There is saying in Nepali " Dal Bhat power 24 hour".

See also

• Nepalese cuisine
• Bengali cuisine
• Sikkimese cuisine
• Assamese cuisine
• Bihari cuisine

External links

• Dal Bhat recipe