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    Recipe: Daal Bhat (Nepalese Lentil Curry)

    Daal Bhat is what I ate, sometimes twice a day, during my trek in Nepal. It is nutritious, healthy and delicious. For some Nepali it is all they will ever eat – every day, for the rest of their lives. Add some chillies – if you prefer a spicier version. Usually, it is served with Curd, Pickles and Kale (or you can serve any other green vegetables with it).



    • 1 1/2 cups uncooked rice
    • 3-4 cups of water
    • 1 cup dry Lentils (any color)
    • 2 small yellow onions
    • 3 cloves garlic
    • 2 Tbsp. of ghee or tablespoon olive oil
    • 1 can of tomatoes
    • Indian pickles in a jar (can be bought in supermarkets that stock Indian products)
    • 1 Poppadom per person
    • fresh Kale with salt & pepper
    • fresh coriander
    • 1 lime
    • 1 red chili
    • add as per gusto: Salt, Cumin, Turmeric, Cayenne Pepper




    Cook the rice as per packet instructions. While the rice is cooking, chop the onions and the garlic and fry in the oil of your choice. Add the lentils and cook dry for about 3min. Add the water and cook for about 15min or until water is absorbed. Now add the can of tomatoes. Cook for 1min longer. Add the spices as per your taste. Simmer for another 15 min or until the lentils are soft. While lentils are cooking, wash the kale, season with salt and pepper to your taste and put to the side after cooking for about 5 min. When lentils are cooked, take from the hob and add chopped fresh coriander.


    How to Serve


    Place the daal (lentil curry) in a small bowl and place it on a platter (like on the photo), add a ball of bhat (rice) next to it, then some Indian pickles to the side, and if you want some chopped chillies. Place the kale either in a separate dish or next to the rice. To eat, spoon some daal over the rice, crunch the poppadom in your hands, sprinkle it over the Daal Bhat and eat by adding pickles and the other elements on your platter however you like it best.




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    How to make Daal Bhat



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