Food & Drink Magazine

Nepali Dal Bhat (National Dish of Nepal)

By Pavani @napavani
Nepali dal is slightly different from the regular dals I make at home because of the addition of the ground masala powder. The addition of warm spices like cardamom, cloves and cinnamon adds a lot of flavor to the dal and makes it taste spicy and comforting.
Dal Bhat is Nepal's National dish and is often served with tarkari (mixed vegetable curry) for a complete wholesome meal.
Nepali Dal Bhat Recipe adapted from Sandhya's post: Ingredients: Masoor Dal/ Red Lentils - ½cup
Onion -1 small, finely chopped
Turmeric - ¼tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste
For the Masala Powder:
Dry red chilies - 2
Cinnamon stick - ½" piece
Cloves - 3
Cardamom pods - 2
Cumin seeds - 1tsp
Coriander seeds - 1½tsp
Peppercorns - 5~6
  • Pressure cook red lentils until cooked through and mushy. Alternately red lentils can be cooked on the stove top until tender.
  • While the lentils are cooking, make the masala. Grind all the ingredients listed under masala powder into a smooth powder.
  • Heat 2tsp oil in a saucepan, add the chopped onions and cook until they are golden brown. Add the masala powder, mix well and cook for 1~2 minutes.
  • Stir in the cooked dal, turmeric and salt. Add water if the dal looks too thick. Simmer on medium flame for 6~8 minutes.
  • Sprinkle chopped cilantro and serve.
Nepali Dal Bhat Check out the complete Nepali Thali here.

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