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Dal bhat
Dal bhat
Alternative names Dal chawal 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
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 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.
Dal bhat is often served with vegetable tarkari or torkari (तरकारी 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).
Nepali Khana - Dal Bhat Tarkari
Nepalese-style dal bhat
Traditional dal bhat thali
Dal bhat served with eggplant dish and salad.
See also [ edit ]
References [ edit ]
External links [ edit ]
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Dal_bhat&oldid=1235035729 " C a t e g o r i e s : ● B a n g l a d e s h i r i c e d i s h e s ● N e p a l e s e c u i s i n e ● B h u t a n e s e c u i s i n e ● I n d i a n r i c e d i s h e s ● I n d i a n l e g u m e d i s h e s ● G u j a r a t i c u i s i n e ● B e n g a l i c u i s i n e ● P a k i s t a n i c u i s i n e ● S r i L a n k a n c u i s i n e ● K u t c h i c u i s i n e ● I n d o - C a r i b b e a n c u i s i n e ● F i j i a n c u i s i n e H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● A r t i c l e s l a c k i n g i n - t e x t c i t a t i o n s f r o m S e p t e m b e r 2 0 2 0 ● A l l a r t i c l e s l a c k i n g i n - t e x t c i t a t i o n s ● A r t i c l e s c o n t a i n i n g N e p a l i ( m a c r o l a n g u a g e ) - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g H i n d i - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g B e n g a l i - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g G u j a r a t i - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g M a r a t h i - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g A s s a m e s e - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g U r d u - l a n g u a g e t e x t ● W e b a r c h i v e t e m p l a t e w a y b a c k l i n k s
● T h i s p a g e w a s l a s t e d i t e d o n 1 7 J u l y 2 0 2 4 , a t 1 1 : 2 3 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
