Bal bhat
Dal Bhat is a staple dish in Nepal, often considered the heart of Nepali cuisine. It is a simple, wholesome, and nutritious meal enjoyed daily by most Nepalese people. Here's what it typically includes:
- Dal (Lentil Soup)
A lightly spiced soup made from lentils or pulses such as black lentils, yellow lentils, or split peas.
Common spices include turmeric, cumin, garlic, and ginger, giving it a rich and earthy flavor.
- Bhat (Steamed Rice)
Plain, steamed rice that serves as the base of the meal.
It is meant to be mixed with the dal for a balanced texture and taste.
- Accompaniments
Dal Bhat is rarely served alone and often comes with these sides:
Tarkari (Vegetable Curry): Seasonal vegetables cooked with spices.
Achar (Pickles): Spicy, tangy, or fermented pickles made from ingredients like tomatoes, radish, or green chili.
Meat Curry (Optional): For non-vegetarian versions, chicken, goat, or buffalo curry is added.
Gundruk: Fermented and dried leafy greens, sometimes served as a soup or side.
Papad: A thin, crispy wafer made of lentil flour.
Cultural Significance
Dal Bhat is the go-to meal for Nepali households, trekkers, and tourists exploring the country.
It’s a symbol of hospitality, as guests are often served Dal Bhat with care and generosity.
In rural areas, it is commonly eaten twice a day—once in the morning and again in the evening.
Would you like a recipe or details about variations across different regions of Nepal?
