Dal bhat
Dal bhat is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries. Bhat or Chawal means "boiled rice" in a number of Indo-Aryan languages.
At higher elevations in Nepal, above, where rice does not grow well, other grain 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.
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 – a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari in Nepali. There may also be dahi or curry made of chicken, goat meat or fish. A small portion of pickle is sometimes included.
