Dal (lentil soup) is made by cooking lentils in water with various spices such as turmeric, cumin, and ginger. The lentils are often mashed or pureed to create a thick, flavorful soup.
The vegetable curry, or tarkari, is made by sautéing various vegetables in oil with spices such as cumin, coriander, and curry powder. The vegetables used can vary depending on the season and personal preference, but common choices include potatoes, carrots, cauliflower, and green beans.
The dish is usually served with a side of pickled vegetables such as carrots, cucumbers, and radishes.
Dal Bhat Tarkari is considered a nutritious and balanced meal, as it provides a source of carbohydrates from rice, protein from lentils, and vitamins and minerals from vegetables.
How Dal Bhat Tarkari is consumed?
Dal Bhat Tarkari is a staple dish in Nepal and is often served with a variety of side dishes such as achar (pickles), papad (lentil wafers), and salads. The lentils used in the dish can vary and include moong dal, Masoor dal, chana dal, etc. The vegetable curry can also vary depending on the season and availability of ingredients. Common vegetables used in the curry include potatoes, cauliflower, carrots, and peas. Some variations of the dish may also include meat, such as chicken or mutton.
Overall, Dal Bhat Tarkari is a hearty and flavorful dish that is both nutritious and satisfying. Dal Bhat is consumed with the hands, with small amounts of rice mixed with the dal and curry before being popped into the mouth with the thumb.
Nepali people common saying: Bhat bhaneko bhatai ho. Aru j khaye ni, bhat khako jasto kai hunna.
Dal Bhat Tarkari is a traditional Nepali dish that typically consists of the following ingredients:
- Rice (Bhat)
- Lentil (Dal)
- Seasonal vegetable curry (Tarkari)
- Ghee or oil for cooking
- Spices, such as cumin, turmeric, and ginger
- Tomatoes
- Onion
- Coriander leaf
- Salt to taste
- Optional ingredients, such as tomatoes, onions, and others, may also be added for flavor.
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