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Dāl bhāt (Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, Urdu: دال بھات) is a traditional meal from the Indian subcontinent. It consists of steamed rice and a cooked lentil or other pulses stew called dal. It is a staple food in these countries. Bhātorchāwal means "boiled rice" in a number of Indo-Aryan languages.
Dal bhat
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| Alternative names | Dal chawal Dhal bhaat |
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| Course | Meal |
| Place of origin | South Asia |
| Region or state | Nepal |
| Associated cuisine | India, Bangladesh, Nepal, Bhutan, Sri Lanka, Trinidad and Tobago, Guyana, Suriname, Jamaica, Mauritius, Fiji |
| Main ingredients | Rice, vegetable, lentils, chutney or achar |
At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains such as maize, buckwheat, barleyormillet may be substituted in a cooked preparation called dhindooratho 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.
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 acharorloncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).
