Authentic Nepali Dal Bhat Tarkari Recipe Dal bhat tarkari is Nepal's everyday meal: steamed rice, comforting lentil soup and a seasonal vegetable curry served together, often with achar and leafy greens. The secret is not one heavy spice blend but several simply seasoned components that balance one another.
Recipe summary: Prep 25m | Cook 50m | Yield 4 servings
Ingredients
- 1 1/2 cups basmati rice
- 1 cup split yellow lentils (moong or masoor)
- 1 teaspoon turmeric, divided
- 2 tablespoons ghee or oil, divided
- 1 teaspoon cumin seeds
- 4 garlic cloves, sliced
- 1 medium onion, chopped
- 2 medium potatoes, cubed
- 2 cups cauliflower florets
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- 4 cups water for dal, plus water for rice
- Fresh coriander and lemon to serve
How to make it
1. Cook the rice
Rinse rice until the water runs mostly clear. Soak 20 minutes, drain, and cook with the appropriate amount of water until fluffy.
2. Simmer the dal
Rinse lentils. Simmer with 4 cups water, half the turmeric and salt for 25-30 minutes until soft, adding water for a pourable consistency.
3. Temper the dal
Heat 1 tablespoon ghee. Fry cumin and sliced garlic until aromatic, then carefully stir the tempering into the dal.
4. Cook the tarkari
Heat remaining oil. Soften onion, add potato, cauliflower, tomato, remaining turmeric, cumin, coriander and salt. Cover and cook 20-25 minutes, stirring and adding a splash of water as needed.
5. Serve the thali
Spoon rice onto plates with dal and tarkari. Add achar, greens, lemon and ghee if desired.
Practical tips
- Keep the dal loose enough to mix through rice.
- Cut vegetables evenly so they finish together.
- Use seasonal vegetables such as cabbage, beans, pumpkin or cauliflower.
- Serve components separately instead of mixing them in the pot.
Frequently asked questions
Is dal bhat vegetarian?
The core meal can be fully vegetarian and often is. Meat curry may be added for special meals.
Which lentils are best?
Split moong, masoor, pigeon pea or a household blend all work; cooking time varies.
Can I prepare it ahead?
Yes. Refrigerate rice, dal and tarkari separately for up to 3 days and reheat thoroughly.
Adjust chilli and salt to taste. Cool leftovers promptly and refrigerate in a covered container.