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Wholesome Nepalese Dal Bhat Recipe Easy Lentils and Vegetable Curries

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A comforting and nourishing traditional Nepalese meal featuring creamy red lentils and vibrant vegetable curries served with steamed basmati rice. This recipe is quick, easy, and perfect for family dinners.

Ingredients

Scale
  • 1 cup red lentils (masoor dal), rinsed
  • 4 cups water or vegetable broth
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon mustard oil or vegetable oil
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 2 medium potatoes, peeled and cubed
  • 1 cup cauliflower florets
  • 1 medium carrot, sliced
  • 1 small onion, finely chopped
  • 1 tomato, diced
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • 2 tablespoons vegetable oil
  • Fresh spinach or mustard greens, chopped (optional)
  • 3 cups cooked basmati rice (steamed)
  • Pickled vegetables or achar (optional)
  • Plain yogurt or raita (optional)

Instructions

  1. Rinse 1 cup of red lentils under cold water until the water runs clear. Set aside.
  2. In a large pot, heat 1 tablespoon mustard oil over medium heat. Add 1 teaspoon cumin seeds and toast until fragrant (about 30 seconds). Add minced garlic and grated ginger; sauté for 1-2 minutes until golden.
  3. Add turmeric powder and rinsed lentils to the pot. Stir to coat the lentils in the spices.
  4. Pour in 4 cups of water or vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and slightly mushy.
  5. Add salt to taste. If the dal is too thick, add a splash of hot water to reach desired consistency. Garnish with chopped cilantro before serving.
  6. While the dal simmers, heat 2 tablespoons vegetable oil in another pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
  7. Add diced tomatoes and cook until soft and pulpy, about 5 minutes. Stir in garam masala, coriander powder, cumin powder, and chili powder. Cook for another minute to bloom the spices.
  8. Add cubed potatoes, cauliflower florets, and sliced carrots. Stir well to coat vegetables in the spice mixture.
  9. Pour in 1 cup water, cover, and simmer for 15-20 minutes or until vegetables are tender. Stir occasionally to prevent sticking.
  10. If using greens like spinach or mustard greens, add them during the last 5 minutes of cooking.
  11. Rinse 3 cups of basmati rice under cold water until clear. Cook in a rice cooker or on the stovetop according to package instructions (typically 1 part rice to 1.5 parts water). Fluff with a fork when done.
  12. Serve a generous scoop of steaming basmati rice alongside the dal and vegetable curries. Add pickled vegetables or yogurt on the side for extra layers of flavor.

Notes

Rinse lentils thoroughly to avoid gummy texture. Toast cumin seeds until fragrant for authentic flavor. Adjust chili powder to taste for spice level. For creamier dal, add a splash of coconut milk or a tablespoon of ghee at the end. A quick tempering (tadka) of mustard seeds, garlic, and dried red chilies in hot oil poured over the dal before serving adds extra flavor.

Nutrition

Keywords: Nepalese dal bhat, lentils recipe, vegetable curry, easy Nepalese meal, traditional dal bhat, healthy lentil dish, gluten-free, vegan option

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