Dal Bhat
4 servings
60 minutes
Dal Bhat is a traditional dish from India and Nepal, serving as a staple for many locals. Its history roots in the age-old traditions of mountainous regions where accessible and nutritious ingredients combine into a hearty and aromatic meal. Classic dal bhat consists of lentil soup (dal) and rice (bhat), enhanced with spices like cinnamon, fennel, and cloves for a rich flavor profile. The gentle blend of sweet tamarind, spicy seasonings, and soft lentils makes it incredibly comforting. It can be served as a thick porridge or a thinner soup, adjusting its consistency to personal taste. Dal Bhat pairs perfectly with fresh cilantro and can be complemented with chili peppers for those who enjoy bold flavors.
1
Rinse the rice and soak it in 1.5 liters of water for 30 minutes.
- Long grain rice: 0.5 glass
2
Meanwhile, we clean a piece of ginger root about 3 cm and grate it.
- Fresh ginger: 1 piece
3
We put black mustard seeds, fennel, broken cinnamon stick, clove, and star anise in a heated dry pan and roast on low heat for 2-3 minutes, shaking occasionally. Then we remove from heat and let cool (it is strictly not recommended to grind hot spices in a coffee grinder). Originally everything is ground in a mortar.
- Black mustard seeds: 0.5 teaspoon
- Fennel seeds: 1 teaspoon
- Cinnamon sticks: 1 piece
- Anise (star anise): 0.5 piece
4
Then we pour the water from the rice into a pot and bring it to a boil. Add the lentils and cook until soft for about 10 minutes. Then we remove it from the heat.
- Red lentils: 1.5 glass
5
In another pot, pour 1 cup of boiling water over the rice, add salt, and cook on low heat for 12 minutes. Then remove it, wrap it in a blanket, and let it sit for about 15 minutes. Place the lentils with chili (or without) and grated peeled ginger into a blender (or use an immersion blender) and blend until smooth. Then pour it back into the pot.
- Long grain rice: 0.5 glass
- Fresh ginger: 1 piece
- Chili pepper: to taste
6
Dissolve tamarind paste in a small amount of hot water. Add it to the lentils along with salt, sugar, and ground spices (you can start with half to avoid overpowering the spice flavor) and bring to a boil.
- Tamarind paste: 1 teaspoon
- Sugar: 2 teaspoons
7
Remove from heat and add hot cooked rice.
- Long grain rice: 0.5 glass
8
And don't be surprised if it turns out like porridge. That's how it should be. It's up to you to bring it to a more familiar soup state or eat the Nepali version that resembles lentil porridge with rice.
9
Let it sit for 10 minutes and serve immediately sprinkled with cilantro leaves.
- Chopped cilantro (coriander): to taste