Dal bhat
Lentil & rice dish from South Asia From Wikipedia, the free encyclopedia
Dāl bhāt (Bhojpuri: 𑂠𑂰𑂪 𑂦𑂰𑂞, 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 southern Nepal. It consists of steamed rice and a stew of pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
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Dal bhat with eggplants and salad | |
| Alternative names | Dal chawal Dhal bhaat |
|---|---|
| Course | Meal |
| Place of origin | Nepal |
| Region or state | Terai, Bihar |
| Associated cuisine | Nepal,Bangladesh, Bhutan, Sri Lanka, Trinidad and Tobago, Guyana, Suriname, Jamaica, Mauritius, Fiji |
| Main ingredients | Rice, vegetable, lentils, chutney or achar |
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).
Dal Bhat Bhujiya is a traditional dish eaten in the Bihar along with chokha.
Nepali khana—dal bhat tarkari
Nepalese-style dal bhat
Traditional dal bhat thali
See also
References
External links
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