Name: Dal bhat
Yield: 4
Cuisine: Nepal
Ingredients: 2 cups long-grain rice; 1 cup yellow or red lentils; 1 tsp turmeric; 2 tbsp ghee or oil; 1 tsp cumin seeds; 3 garlic cloves, sliced; 1 inch (2.5 cm) ginger, grated; 2 potatoes and 1 cup cauliflower for curry; 1 bunch spinach; Salt; Tomato achar for serving

Where it comes from

Dal bhat is eaten twice a day by many Nepalis and is the fuel of the Himalayan trails. The set can include meat, fish, spinach or fermented greens (gundruk) depending on region and season.

Explore the cuisine of Nepal.

Recipe

Make Dal bhat at home

Serves 4Time 1 hour

Ingredients

2 cups long-grain rice
1 cup yellow or red lentils
1 tsp turmeric
2 tbsp ghee or oil
1 tsp cumin seeds
3 garlic cloves, sliced
1 inch (2.5 cm) ginger, grated
2 potatoes and 1 cup cauliflower for curry
1 bunch spinach
Salt
Tomato achar for serving

How it's made

Rinse and cook the rice until fluffy.
Simmer the lentils with turmeric and salt in 4 cups water until soft, 25 minutes.
Heat ghee, fry cumin and garlic until golden and pour over the dal.
Cook the potatoes and cauliflower with ginger, turmeric and salt as a dry vegetable curry.
Stir-fry the spinach with garlic.
Mix the tomato achar by blending roasted tomatoes, chili and cilantro.
Serve everything together on one plate.