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Dāl bhāt ( Nepali: दाल भात, Bhojpuri: 𑂠𑂰𑂪 𑂦𑂰𑂞, 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 Nepal, as well as the Indian state of Bihar and other Northern Indian states. 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.

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. In Nepal, for example, dal is often tempered with jimbu (Himalayan aromatic leaf) and ghee.

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 Bihar along with chokha.

Dal bhat, consisting of lentil soup (dal) and steamed rice (bhat), has been a key part of Nepali meals for many centuries. Its exact origin is unclear, but the combination of rice and lentils comes from ancient South Asian farming traditions, where both crops were staple foods. As communities settled in fertile areas like the Terai and Kathmandu Valley, rice and lentils became a regular part of the diet.

Over time, rice farming expanded through improved agricultural techniques and terraced farming, making rice more widely available. Dal bhat gradually became a daily meal for people across Nepal, providing nutrition and reflecting the country’s culture, hospitality, and sense of community.

In the past, rice was less common in hilly and mountainous regions, where grains like millet, barley, and buckwheat were preferred. With better farming and trade, Dal bhat spread to all parts of Nepal. Today, it remains a traditional and beloved dish, with regional variations in preparation and side dishes.[2]

  • Nepali khana—dal bhat tarkari
    Nepali khana—dal bhat tarkari
  • Nepalese-style dal bhat
    Nepalese-style dal bhat
  • Traditional dal bhat thali
    Traditional dal bhat thali

See also

References

  1. ^ Naidu, Surya (August 1998). Cooking up the ‘Calaloo’ Nation: Gender, Race and National Cuisine in the Imagining of Trinidad and Tobago. University of British Columbia. p. 30. Retrieved 4 March 2026.
  2. ^ “Nepalese Food That You Must Try”. High Route Adventure. High Route Adventure. Retrieved 29 March 2026.{{cite web}}: CS1 maint: url-status (link)