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 Dal bhat with eggplants and salad | |
| Alternative names | Dal chawal Dhal bhaat |
|---|---|
| Course | Meal |
| Place of origin | Indian subcontinent |
| Region or state | Nepal,Eastern India |
| Associatedcuisine | Nepal,India,Bangladesh,Bhutan,Sri Lanka,Trinidad and Tobago,Guyana,Suriname,Jamaica,Mauritius,Fiji |
| Main ingredients | Rice, vegetable, lentils, chutney or achar |
Dāl bhāt (Bhojpuri:𑂠𑂰𑂪 𑂦𑂰𑂞,Nepali:दाल भात,Hindi:दाल भात,Bengali:ডাল ভাত,Gujarati:દાળ ભાત,Marathi:डाळ भात,Assamese:দাইল ভাতdāil bhat / দালি ভাতdāli bhāt, is a traditional meal from the Indian subcontinent. It was originated exactly in southern part of Nepal which is also called "Terai Region". It consists ofsteamed rice and astew ofpulses calleddal. It is astaple food in these countries.Bhāt orchāwal means "boiled rice" in a number ofIndo-Aryan languages.
At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such asmaize,buckwheat,barley ormillet may be substituted in a cooked preparation calleddhindo oratho in Nepal. Bhat may be supplemented withroti in Nepal (rounds of unleavened bread).
Dal may be cooked withonion,garlic,ginger,chili,tomatoes, ortamarind, in addition to lentils orbeans. It always contains herbs and spices such ascoriander,garam masala,cumin, andturmeric. Recipes vary by season, locality, ethnic group and family.
Dal bhat is often served withvegetable tarkari or torkari (तरकारी in Nepali, তরকারি in Bengali), a mix of available seasonal vegetables. It is also calleddal bhat tarkari (दाल भात तरकारी) inNepali and Bengali (ডাল ভাত তরকারি). A small portion ofpickle (calledachar orloncha) 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 theBihar along with chokha.
