Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Dal Bhat served with rich spicy lentils, rice, and fresh coriander
Steaming bowl of lentil curry and rice garnished with vibrant coriander

Classic dal bhat

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Dal Bhat is more than just a meal; it's the fuel of the Himalayas. In Nepal and parts of Northern India, it is enjoyed twice a day. The pairing of lentils (Dal) and rice (Bhat) is no accident: together they form a complete protein, providing all the essential amino acids found in meat. Simple and economical, it is transformed into a royal feast through the masterful use of tempering (Tadka).
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Indian, Nepalese

Ingredients

Equipment Needed

  • Medium saucepan for the lentils
  • Saucepan for the rice
  • Small frying pan for tempering (Tadka)

Allergen Information

⚠️ Milk (if using Ghee)

Instructions

1 ✓

Rinse the red lentils thoroughly under running water. Place in a saucepan and cover with approx. 750 ml of water. Stir in the turmeric and salt, then simmer over a medium heat for about 20 minutes until completely soft and creamy.

Tip: Red lentils are hulled, so their fibres break down quickly, naturally thickening the dish.
2 ✓

Meanwhile, rinse the rice until the water runs clear. Cook in twice the volume of salted water, then leave to steam under a lid.

Tip: Rinsing removes excess surface starch, ensuring the grains remain fluffy and don't stick together.
3 ✓

Prepare the Tadka: finely chop the onion and slice the garlic. Heat the Ghee in a small frying pan. Add the whole cumin seeds. When they start to sizzle and release their aroma, add the onion, garlic, and ginger. Fry until golden brown.

Tip: The browning of the onion and garlic creates savoury compounds (Maillard reaction) that give the dish its roasted base flavour.
4 ✓

Pour the hot, sizzling spiced oil into the cooked, creamy lentils. Stir well and simmer together for another 1 minute.

Tip: The hot fat emulsifies with the starchy lentil liquid, enriching the texture.
5 ✓

Serve the rice and lentils side by side, generously sprinkled with chopped fresh coriander.

Tip: The fresh, green flavour of coriander provides a vibrant contrast to the earthy lentils.

Recipe FAQ

Why do I need to rinse the lentils?
Rinsing removes dust and debris, and reduces foaming during cooking.
Can I use other types of lentils?
Yes, but red split lentils cook the fastest without soaking. Other lentils may require soaking beforehand.

Ingredients

  • 250 g Red split lentils (Masoor Dal)
  • 300 g Basmati rice
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 tsp Ginger paste (or fresh grated ginger)
  • 1 tsp Whole cumin seeds
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 2 tbsp Ghee (clarified butter) or oil
  • 1 bunch Fresh coriander