59 Comments
Leave a ReplyThis 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!
Reply
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.
Reply
Andrew
Can I add coconut milk to the mix?Reply
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?
Reply
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.
Reply
If I use precooked lentils, how much water would you suggest adding to the pot?
Reply
Hmm, it’s hard to say for sure, but not much. Start on the low side and just add what’s needed as its cooking.
Reply
I use pressure cooker to cook my lentils and ruce … and my whole meal of dal bhat and tarkari.. r prepared in 30 minutes or so from start to finish… every day
Reply
What kind of rice do you prefer using for this recipe?
Reply
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.
Reply
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… 🙂
Reply
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.
Reply
I grew up eating daal bhat all my life – so nice to find a blog featuring this 🙂
Reply
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.
Reply
Hey Randall, I’m so jealous! 🙂 I can’t wait to visit someday soon, either for a trek to base camp or to attempt “Sagarmatha”…
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!
Reply
Wow, that’s so cool Ricco! I can’t wait to go myself. I hope this batch brought back great memories! 🙂
Reply
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!
Reply
Very cool, Philippa! I’m so happy you all liked it. And nonsense, you sound like a great cook! 🙂
Reply
Can’t wait to try this. What kind of chilies do you recommend?
Reply
I think I used an Anaheim chili, Virginia, but it probably doesn’t matter. Anything can find will probably work well!
Reply
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.
Reply
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.
Reply
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!
Reply
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!
Reply
Woohoo! 🙂 Thanks for spreading the word across Ireland 😀 Ooh, I love those spice ideas, I’ll definitely give that a shot.
Reply
I am in love with this dish! I’ve made it twice in a week and it hits all the right notes in my spicy flavor palate and is healthy to boot. Thank you so much for this easy and delightful recipe.
Reply
So glad to hear this, Sherry! If you like this one, check out my dal makhani recipe as well 😉 https://oneingredientchef.com/dal-makhani/
Reply
Andrew, great recipe! I have been to Nepal and Sikkim several times and this is what all the porters eat while they serve the trekkers Western fare. I can’t believe you haven’t been to Nepal, that’s a shame. However, come out here to Mammoth Lakes and you can bang around the Sierras to your heart’s content. It’s not the Himalayas, but the Range of Light is the prettiest and most pleasant mountain range to spend time in! Paul
Reply
Ooh, I love the Sierras! I can’t wait to climb Whitney some day soon. Down in LA, all we have are the San Gabriel Mountains, which are nice, but they aren’t the Sierras …or the Himalayas 🙂
Reply
It’s been almost 20 years since I was in the Himalayas, and I loved Dahl Bhat then too, and cooked it when I got back for a while. I had since lost the recepie, but now we have the internet, and I found your post. It’s cooking up now ready for my son’s breakfast and all those smells are bringing back memories. Just something I remember from my old recepie: they recommend you dry fry the spices first, because that really brings the flavours out. Thanks for your recepie, I particularly liked the way you organised it into easy steps.
Reply
That’s awesome, Peter!! I’m so happy this recipe is bringing back memories :D. Yes, toasting spices is great (and it’s something I should really do more often..) thanks for the reminder!
Reply
Thanks for posting. I just bought some dal (dried split lentals) from HEB grocery in the international food section and was curious how to cook it. Looks yummy. Will give it a try. Also got garam masala spice. Have you tried it with that spice mix yet?
Reply
Hi Mary! I hope you like it. I have not done a recipe with garam masala, but I really should… I’ll plan on developing one soon! 🙂
Reply
Do the spices taste like curry? Or do I add some curry powder?
Reply
The spices here are generally the dominant spices in curry powder, but there’s no rules – feel free to add extra curry powder as well if you’d like. 🙂
Reply
Cooked it today and the only change I made was to add !/2 teasp of ground ginger. I loved it and thank you so much for posting!! 🙂
Reply
this is my new favorite dish! I can see how the Nepali people can eat it twice a day! I made mine very spicy and it hots all the flavor spots and is healthy too boot! I can’t wait to try your Thai red curry next!
Reply
Oh, joy. This will be on my to do list this week. We just returned from our trek of the Annapurna circuit above Kathmandu and I worried about life after Dal Bhat. It was sustenance and comfort. The remark about the one or two Dal Bhat days was hilarious and spot-on! Your comment on the seasoning was very appropriate. It really is flavored differently everywhere you have it, even to the addition of chilie or ginger. Namaste, and thanks so much. Jen j
Reply
I’m so jealous! I’d love to do that trek. Haha, I hope this dal bhat recipe lives up to your expectations 😉
Reply
I am so happy I’ve found this website and recipe! it looks incredible! just returned from Everest and am having Dal bhat withdrawals! cannot wait to try, thank you!! 🙂 more importantly…. when’s the hippy commune happening?!
Reply
I’m so jealous of your Everest trip! I can’t wait to go sometime.
OMG, you want to join the commune?! I think you’re the first one to notice that little blurb. It’s hidden in plain sight so that only those who are cool enough to join the commune will find it, haha. But I seriously want to do it! I Just need to somehow acquire a huge piece of land along the coast of Big Sur first…
Reply
Haha won’t hold my breath then but I’ll keep an eye out on your updates, I hope it happens! 🙂
Reply
If I use canned lentils soaked in water, should I cook them beforehand and then add them to the pan?
Reply
No, canned lentils are already cooked.
Reply
Do I drain the canned tomatoes for this recipe?
Reply
I would suggest draining them. Usually there isn’t too much liquid and it won’t make a big difference, but if you drain them you can always add a little water back in later if needed.
Reply
Just returned from Nepal. Many Dal Bhat meals—most were very soupy but tasty. Hard to eat with your fingers. Also served with various cooked veggies and pickled sides. Any suggestions for those?
Reply
Some mango pickles and some plain yogurt would be a nice accompaniment.
I eat dal about three nights per week. Add a little minced garlic to the lentil water. After the lentils are cooked soft, add a quarter tsp of concentrated tamarind and stir well until it’s fully blended in. Now fry two dried red peppers, one tsp cumin seeds and one tsp mustard seeds in a small pan. Just as the red peppers begin to darken, scoop the whole thing into your pot of cooked lentils. Stir so it’s well mixed. Oila.
Reply
How high of heat should this be cooked on?
Reply
Medium? High enough that it actually cooks, low enough that it doesn’t burn.
Reply
What type of chili would be the best for this?
Reply
Red ones are good, like Anaheim or a red Jalapeño.
Reply
Dal Bhat Power 24 Hour!!!
We just completed our trek to EBC and lived on this super food while trekking!!!
Can’t wait to try you recipe!
Thanks for posting!!
Reply
Hi!
I am visiting Nepal shortly but have a sever nut allergy.
From your experience, did any of the Dal Bhat’s contain nuts?Thank you!
Reply
Hi, I am a STEM teacher at a school in the USA. I am about embark on an eight-week geotechnical engineering lesson where we will begin our lesson by reading a book that takes place in Nepal. Since the book is rather lengthy, I wanted to prepare this dish (which is mentioned in the book) for my students to enjoy will we read. However, the book references “daal bhaat takaari”. Are these two dishes the same? I want to make sure my students are receiving an authentic Napoli experience. Thanks so much. Lorrie Herron
Reply
3 Pings & Trackbacks
Pingback:Local Cuisine Meets Local Needs | Our Planet's Many Faces
Pingback:Local Cuisine Meets Locals’ Needs | Our Planet's Many Faces
Pingback:Not Quite a Handful Menu Plan Monday (March 23 - 29)
