Dal Bhaat
The comforting and wholesome heart of Nepali cuisine.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 18g protein🍚 70g carbs🥑 10g fat🌾 8g fibreper serving
📲 Share
servings
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🍚2 cups basmati rice
- 🧡½ tsp turmeric powder
- 🌿½ tsp cumin seeds
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, chopped
- 🫚1 inch ginger, grated
- 🌶️2 green chilies, slit
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- Adjust the consistency of the dal by adding hot water if it's too thick, or simmering longer if too thin.
- For extra richness, add a teaspoon of ghee to the dal just before serving.
- Experiment with different types of dal (like masoor dal) for varied flavors.
Method
- 1Rinse the toor dal thoroughly and soak in water for 15-20 minutes. Separately, wash the basmati rice until the water runs clear and soak for 15 minutes.
- 2In a pressure cooker or large pot, combine the soaked dal, 4 cups of water, and turmeric powder. Cook until the dal is soft and well-cooked (about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot). Mash lightly if desired.
- 3Meanwhile, in a separate pot, cook the soaked rice with 4 cups of water and a pinch of salt until fluffy. (Typically 1 part rice to 2 parts water).
- 4For the tempering (tarka), heat ghee or oil in a small pan. Add cumin seeds and let them splutter.
- 5Add chopped onion and sauté until golden brown. Then add grated ginger and green chilies, cooking for another minute.
- 6Stir in the chopped tomatoes and cook until they soften and the oil starts to separate. Season with salt.
- 7Pour the prepared tempering into the cooked dal. Mix well and let it simmer for 5-7 minutes to allow the flavors to meld.
- 8Garnish the dal with fresh chopped cilantro before serving.
- 9Serve the hot dal alongside the fluffy basmati rice, perhaps with a side of achar (pickle) or gundruk (fermented leafy greens).