Dal Bhat (Nepalese Lentil Curry)

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Dal Bhat

I have always had a passion for mountaineering. This dish, Dal (lentils) Bhat (rice), has its roots in the Himalayas of Nepal and thus, has a big influence on mountaineering in the area. On the trek into Everest base camp, dal bhat is basically the only meal served in the tea houses along the path. It is so closely tied to mountaineering that climbers often rate each day’s trek by the number of servings needed to complete it, such as a “2 dal bhat” climb or a “4 dal bhat” for something really strenuous. Every time I make this curry, I can almost picture myself at the 17,000-foot base camp, waiting to make a push for the summit.

It is no surprise to me that this dish of plant-based nutrition is what fuels climbers in the most strenuous environment in the world: carbs, protein, fiber, vegetables, vitamins, and spices. It is the most perfectly balanced meal.

This dal (lentil stew) is really similar to the chickpea curry I’ve made in the past. The flavors and technique both draw inspiration from the chickpea version, with some differences. It’s actually really easy to make and super flavorful with the spices. This one is a staple in my home and I hope you love it as much as I do.

Makes 4-5 servings

Ingredients:

  • 1 1/2 cups uncooked rice
  • 1 cup dry Lentils (any color)
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 16 oz. canned tomatoes
  • 1/3 cup cilantro
  • 1 lime
  • 1 red chili
  • Spices to taste: Salt, Cumin, Coriander, Turmeric, Cayenne Pepper

Dal_Bhat_Bowl

Step One

Begin cooking the rice according to the package instructions (usually 2 parts water to 1 part rice). Once the rice is starting, chop the onion and garlic and add them to a large pan with a splash of olive oil.

Step Two

Once the onions and garlic have softened, add the lentils and allow them to cook dry for a minute or two, then add about 3 cups of water into the pan, cover, and let cook. Once that water is absorbed (15+ minutes), add the spices to taste (about 1/2 teaspoon of each to start), the can of tomatoes, and more water (if needed). Simmer for another 10-15 minutes until the lentils are fully cooked and the flavors have melded together perfectly. Give them a taste and adjust any seasonings as needed.

Step Three

At the very last minute, add a handful of chopped cilantro and remove from the heat. The rice should be cooked and fluffy at this point. To serve, add a few heaping spoons of rice to a plate and top with the lentils. Garnish with a lime wedge, some sliced chilies, and a sprig of cilantro.

Dal_Bhat_Close

And now, a picture looking back from just below the summit of Everest… Who wants to come with me?

Everest Summit
credit: Jimmy Chin

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 Dal Bhat (Nepalese Lentil Curry)

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22 Comments

  1. This looks great! I am Nepalese and growing up, I have had this almost every day, if not, twice a day! Very similar to what my mom put in her dal.

    Thanks for putting this up!

    • Oh I’m so excited that it’s similar to an “authentic” dal! Thank you for letting me know that. Since I (sadly) haven’t been to Nepal yet, I’ve had to create my own version.

    • Can you tell me are the lentils raw to start with or are they soaked. You state ‘dried lentils’ in the ingredient list. But lentils take a long time to cook don’t they?

      • Hi Kate, the lentils are dried (not soaked). In my experience, dried lentils only take about as long to cook as brown rice, maybe 45 minutes at most in a covered pot of boiling water. Alternatively, I know many stores sell canned lentils that are pre-cooked – you could try those as well.

  2. Amber McKinley says:

    What kind of rice do you prefer using for this recipe?

    • Hi Amber, well I think this pairs best with white rice, something fragrant like Basmati and that’s what I used in these photos. But if I make it for myself, it will typically be made with brown basmati, which I love.

  3. Karolyn Henderson says:

    Looks so good! I can’t wait to make it. How much of each spice? I’m kind of a newbie at Dal and don’t really know where to start… :)

    • Hi Karolyn! That’s a great question and I probably should have given more insight into that in the post. I would start with about 1/2 teaspoon of each and see how you like it from there. I often add that much to start and when it’s almost finished I’ll give it a taste and adjust as needed in the final minutes.

  4. I grew up eating daal bhat all my life – so nice to find a blog featuring this :)

  5. Randall Hansen says:

    Thanks for posting this great recipe. I loved eating Dal Bhat when I visited that wonderful, enchanting country of Nepal. This recipe is the closest thing to being there. While I did not scale Sagarmatha I had a great trek. Our porter and guide did indeed say we had a one or two Dal Bhat day! Thanks again for the post. I have to get back to that magical land. Namaste Andrew.

  6. It’s been since 1986 that I had the Nepali Dal Bhat when trekking thru Khumbu villages, and I can still fondly recall the distinctive smell and taste. I’ve got a batch going right now!

  7. Philippa T. says:

    Wow!
    I just made it for supper for my hostfamily and they were so impressed!
    First, I was a bit scared, because I am actually not a good cook, but that recipe is easy and tastes great!! My hostfamily also said, I should do that more often! :) So, thank you!

    You have very nice recipes on your page and I am definetly going to try some more of them!! :)

    Thank you and greets from Scotland!

  8. Can’t wait to try this. What kind of chilies do you recommend?

  9. I know you said the spices to taste of how much to add, but I have never worked with spices like this, how much of the spices each do u like to add for yours? Please.

    • Hi Jasmine, good question! I use about 1/2 a teaspoon to start and then add anything else that I think it needs. Thanks for pointing that out. The recipe was a little vague there and I updated it with a note about spices in step two.

  10. Just to let you know, the correct term is “Nepali” Curry dish, not “Nepalese”. Though it sounds the most natural it isn’t the term usually used. Love the recipe though!

  11. Ivan de Wergifosse says:

    Cooked this a few times now and it is amazing, thanks so much for this! I’ve cooked it for myself, my immediate family and my extended family and it’s been praised by all, so know you have about thirty new fans in Ireland! My girlfriend did it the other day and added in a bit of ginger, then had about a teaspoon of each of the spices but only a quarter of the cayenne pepper and the salt and it was a very nice twist, just if you wanted to give it a go!

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