• Source: Dal bhat

Dāl bhāt (Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, is a traditional meal from the Indian subcontinent. It consists of steamed rice and a stew of lentils or other pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread).
Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.
Dal bhat is often served with vegetable tarkari or torkari (तरकारी in Nepali, তরকারি in Bengali), a mix of available seasonal vegetables. It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar or loncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).





















See also



Assamese cuisine
Awadhi cuisine
Bengali cuisine
Bhojpuri cuisine
Bihari cuisine
Caribbean cuisine
Fijian cuisine
Gujarati cuisine
Indian cuisine
Marathi cuisine
Nepalese cuisine
Odia cuisine
Sikkimese cuisine
Trinidad and Tobago cuisine
Thali




References



"Dal Bhat". 25 April 2012.




External links


Dal Bhat recipe Archived 2019-06-02 at the Wayback Machine
5 dishes that you thought were Indian-origin, but actually aren't – article in India Today
From Momos to Dal Bhat: Discovering 12 Must-Try Nepali Dishes – online article

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