World Cuisines

Dal Bhat

Nepal

Nepal's twice-a-day covenant: steamed rice with lentil soup, curried vegetables, greens and pickles on a brass plate — eaten by nearly every Nepali, every day.

What it is

Nepal's twice-a-day covenant: steamed rice with lentil soup, curried vegetables, greens and pickles on a brass plate — eaten by nearly every Nepali, every day. Ingredients: rice, black or yellow lentils, turmeric, ghee, garlic, jimbu (Himalayan herb), seasonal vegetable curries, saag greens, tomato or fermented achar pickles, papad. Recipe: 1) Cook rice fluffy. 2) Simmer dal; finish with a ghee-garlic-jimbu tempering poured over at the table. 3) Make one or two vegetable curries and saag. 4) Add achar for fire. Serve: refills offered until you surrender — trekking teahouses run on it ('Dal bhat power, 24 hour'). Flavor: gentle, nourishing, endlessly variable. History: rice-and-lentil eating is ancient in the hills; dal bhat became the national constant across Nepal's hundred ethnic kitchens. See also: Momos, Thukpa.

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