Nepali Lentil Rice with Vegetable Curry

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Dal Bhat Tarkari is the heartbeat of Nepali home cooking, served at every meal from sunrise to sunset in mountain villages and city kitchens alike. A complete plate features mildly spiced lentil soup, fluffy steamed rice, and a seasonal vegetable curry, often finished with a sharp pickle. This version is balanced, comforting, and true to the everyday flavor of Kathmandu households.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 92 gCarbs
• 14 gFiber
• 8 gSugar
• 22 gProtein
• 720 mgSodium
• 980 mgPotassium
• 120 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Lentil Soup (Dal)

• 1 cup yellow split lentils (toor dal), rinsed
• 4 cups water
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt, or to taste
• 2 tablespoons ghee or mustard oil
• 1 teaspoon cumin seeds
• 4 cloves garlic, finely crushed
• 1 small onion, finely chopped
• 1 medium tomato, chopped
• 1 fresh green chili, slit lengthwise

For the Steamed Rice (Bhat)

• 2 cups basmati or short-grain white rice
• 3 1/2 cups water
• 1/2 teaspoon salt
• 1 teaspoon ghee

For the Mixed Vegetable Curry (Tarkari)

• 2 tablespoons mustard oil or vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, sliced
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1 medium potato, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 carrot, sliced into rounds
• 1 cup green beans, trimmed and cut
• 1 cup chopped spinach or mustard greens
• 1 1/2 cups water
• 1 teaspoon salt, or to taste

For Serving (Optional Achar)

• 2 tablespoons finely chopped fresh cilantro
• 1 lemon, cut into wedges
• 1 small red chili, sliced

Directions

1. Rinse the lentils under cold water until clear. Combine lentils, 4 cups water, and turmeric in a heavy pot, bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until soft and creamy. Season with salt and mash lightly for a thicker texture.
2. While the lentils cook, rinse the rice and soak for 10 minutes. Combine rice, 3 1/2 cups water, salt, and ghee in a pot, bring to a boil, cover tightly, reduce heat to low, and steam for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
3. For the tarkari, heat mustard oil in a wide pan over medium heat until shimmering. Add cumin seeds and let them sizzle for 20 seconds, then stir in the onion and cook until golden, about 5 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. Stir in the tomato, turmeric, coriander, and chili powder, and cook until the oil begins to separate from the mixture, about 4 minutes. Add the potato, cauliflower, carrot, and green beans, tossing to coat in the spices.
5. Pour in 1 1/2 cups water and add salt. Cover and simmer for 12 to 15 minutes until the vegetables are tender but still hold their shape. Stir in the spinach and cook for 2 more minutes.
6. Prepare the dal tempering: heat ghee in a small pan over medium heat. Add cumin seeds, then garlic, onion, tomato, and green chili. Cook for 3 to 4 minutes until softened, then pour the sizzling tempering over the cooked lentils and stir gently.
7. Spoon the rice onto plates alongside a generous ladle of dal and a heap of tarkari. Garnish with cilantro and serve with lemon wedges and fresh chili on the side.
8. Traditionally, Nepali diners mix the dal and a portion of rice with the right hand, using torn pieces of the rice to scoop up the lentil soup, with the tarkari and pickle added for contrast in each bite.

Cook’s Notes

• Swap the vegetables with whatever is in season; pumpkin, yam, radish, or bottle gourd are all traditional in Nepal.
• For a more filling version, add a small piece of fried or grilled fish or chicken alongside the plate; this is known as dal bhat with masu.
• Toasting the rice lightly in ghee before adding water gives a nutty aroma popular in mountain regions.
• Mustard oil gives an authentic pungent flavor, but any neutral oil works; add a pinch of mustard powder if you want that signature bite.
• Leftover dal thickens in the fridge; loosen it with a splash of hot water when reheating for the best texture.

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