Entree: Nepal – Kathmandu Valley – दाल भात ➤ Dāl Bhāt (Steamed rice accompanied by seasoned lentil soup and simple vegetable sides, a staple Nepali meal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed
- 4 cups (960 ml) water for cooking rice
- 1 cup (200 g) yellow split lentils (masoor dal or moong dal), rinsed
- 3 1/2 cups (840 ml) water for cooking dal
- 1 tsp (5 g) turmeric
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (2 g) mustard seeds
- 1 medium onion, finely chopped (about 110 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 inch (2.5 cm) ginger, minced (approx. 10 g)
- 1–2 green chilies, slit (approx. 6–12 g) optional
- 1 medium tomato, chopped (about 120 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 lb (450 g) spinach or mixed greens, washed and roughly chopped
- 1 tbsp (15 ml) vegetable oil for greens
- 1 small lime, juiced
- 1 tbsp (15 ml) mustard oil or vegetable oil for achar
- 1/2 tsp (1 g) red chili powder
- 1/4 tsp (1 g) fenugreek seeds (optional)

Instructions

1. Cook the rice: combine the rinsed rice and 4 cups (960 ml) water in a pot, bring to a boil, reduce to low, cover and simmer until water is absorbed and rice is tender, about 15–18 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
2. Meanwhile, cook the dal: in a medium pot, add rinsed lentils, 3 1/2 cups (840 ml) water, turmeric, and 1/2 tsp (2.5 g) salt. Bring to a boil, skim foam, then reduce heat and simmer until lentils are soft and breaking down, about 20–25 minutes. Add more water if needed to reach a soup-like consistency.
3. Prepare the tempering (tadka): heat 2 tbsp (30 ml) ghee or oil in a small skillet over medium heat. Add cumin seeds and mustard seeds; when they sputter, add chopped onion and sauté until translucent. Add minced garlic, ginger, and green chilies and cook 1–2 minutes until fragrant. Add chopped tomato and cook until softened, 3–4 minutes. Pour this tempering into the cooked dal, stir to combine, and simmer 2–3 minutes. Adjust salt to taste and finish with chopped cilantro and lime juice.
4. Sauté the greens: heat 1 tbsp (15 ml) oil in a separate skillet over medium heat. Add chopped greens and a pinch of salt; stir-fry until just wilted, 3–5 minutes. Finish with a squeeze of lime.
5. Make a quick achar (pickle): in a small bowl combine 1 tbsp (15 ml) mustard oil or vegetable oil, lime juice from 1 small lime, 1/2 tsp (1 g) red chili powder, 1/4 tsp (1 g) fenugreek seeds if using, and a pinch of salt. Mix well.
6. To serve, place a portion of steamed rice on each plate, ladle the tempered dal alongside or over the rice, add a serving of sautéed greens, and a spoonful of achar. Offer additional condiments such as fried vegetables, papad, or yogurt as desired.