Sweta’s Nepali Dal Bhat

(Scroll below to watch Sweta demonstrate how to cook dal bhat)

Serves 4

  • 1 cup yellow lentils (soaked overnight, or minimum 4-5 hours)

  • 2-3 cups water

  • 2 Tbsp ghee or oil for sautéing 

  • 1 tsp turmeric powder

  • 1 1/2 tsp salt (or according to taste)

  • 1 tsp cumin

  • 5-6 small cloves garlic (chopped)

  • 1 onion (finely chopped)

  • 2 small tomatoes (chopped)

  • 1 green chili (chopped, optional for added heat)

  • 1/2 cup chopped cilantro (for topping, optional)

  • 1 cup uncooked rice (cooked according to instructions)

  • 1 cooking pot with cover or pressure cooker/instant pot

  • 1 frying pan

Directions:

  • Soak lentils overnight, or a minimum of 4-5 hours

  • Placed soaked lentils in a pot, add 3 cups of water. Add salt, turmeric, and 1 tsp of oil/ghee. Cover with a lid and cook on high until it boils. Once it begins to boil, stir well, and reduce flame to low.  Be sure to stir occasionally. (Cooking time varies from 20-40 minutes depending on how long the lentils were soaked. To check for doneness, squeeze 2-3 lentils between your fingers, once they are easily mashed, the lentils are ready.)

  • While lentils are cooking, add 2-3 Tbsp of ghee/oil to a pan over medium heat. Add cumin seed and toast lightly. Add onion, garlic, and green chili (optional), and sauté until the mixture is a golden brown. Add in the tomatoes and cook until they are softened.

  • Once lentils are ready, add the sautéed mixture to the pot. Add cilantro leaves (optional).

  • Serve over rice or with naan/roti.