Nepalese Dal Bhat Recipe

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1/2 cup (100g) yellow lentils 1/2 cup (100g) yellow lentils
• 1/2 cup (100g) split peas 1/2 cup (100g) split peas
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, to serve Steamed rice, to serve

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 20g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils and split peas under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil and add the lentils and split peas. Cook over medium heat for 20-25 minutes or until the lentils are tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. 4.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion turns golden brown.
5. 5.
   Stir in the coriander powder, turmeric powder, and chili powder (if using). Cook for another minute to release the flavors.
6. 6.
   Transfer the spice mixture to the pot of cooked lentils. Stir well to combine and simmer for an additional 5 minutes.
7. 7.
   Season with salt to taste and garnish with fresh cilantro.
8. 8.
   Serve the dal hot with steamed rice.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any impurities. This ensures a clean and flavorful dal.
• Cumin seeds — Toasting the cumin seeds in oil before adding other ingredients enhances their aroma and flavor.

Tips & Tricks

• For a thicker dal, cook the lentils for a longer time until they break down and become creamy.
• Adjust the spice levels according to your preference. Add more chili powder for extra heat or reduce it for a milder flavor.
• Serve the dal bhat with a side of pickles or yogurt for added tanginess.

Serving advice

Serve the Nepalese Dal Bhat hot with steamed rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the dal bhat in a traditional Nepalese thali or a large plate with separate sections for the dal, rice, and garnishes. This showcases the different components of the dish and adds an authentic touch to the presentation.