Dal BhatLentil Soup with Rice
A recognizable everyday Nepali meal of tender rice served with a mild, comforting lentil soup enriched with a fragrant tempering of mustard oil, spices, onion, and tomato.
Prep
15m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 300gBasmati Rice (rinsed)
- 600mlWater
- 4gSalt
Dal
- 220gLentils (rinsed)
- 900mlWater
- 4gTurmeric Powder
- 6gSalt
Tadka
- 35mlMustard Oil
- 4gMustard Seeds
- 4gCumin Seeds
- 120gOnion (finely chopped)
- 12gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 200gTomato (finely chopped)
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the basmati rice, the water, and the salt in a pot. Bring to a boil, reduce the heat, cover, and cook until the grains are tender and separate.
- 02
Place the lentils, the water, turmeric powder, and the salt in a saucepan. Bring to a boil at 100°C (212°F), then simmer gently until the lentils are soft and beginning to break down.
- 03
Heat the mustard oil in a small pan over medium heat. Add the mustard seeds and cumin seeds and cook until they crackle.
- 04
Add the onion, garlic, and fresh ginger to the hot oil and cook until the onion softens and turns lightly golden.
- 05
Stir in the tomato and cook until it collapses into a thick, glossy mixture.
- 06
Pour the tadka into the cooked dal and simmer briefly so the flavors blend.
- 07
Finish the dal with the fresh coriander and serve it with the hot rice.
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