18 Flavorful Dal Bhat Recipes Authentic

Nothing beats the comforting embrace of a warm bowl of dal bhat, especially when you’re craving a wholesome, flavor-packed meal. This beloved staple from Nepal and India is the ultimate comfort food, perfect for cozy weeknight dinners. We’ve gathered 18 authentic recipes that will bring this delicious tradition right into your kitchen. Get ready to explore a world of taste and find your new favorite dish!

Classic Nepali Dal Bhat with Turmeric Lentils

Oozing with comfort, this traditional Nepali meal combines spiced lentils with fluffy rice. Dal bhat fuels daily life across Nepal with its perfect protein-carb balance. You’ll master this staple in under an hour.

Ingredients

For the lentils:
– 1 cup yellow split peas
– 4 cups water
– 1 tsp turmeric
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1-inch ginger, grated
– 1 green chili, sliced
– 1 tsp salt

For the rice:
– 1 cup basmati rice
– 2 cups water
– ½ tsp salt

Instructions

1. Rinse 1 cup yellow split peas under cold water until water runs clear.
2. Combine rinsed split peas, 4 cups water, and 1 tsp turmeric in a large pot.
3. Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes until lentils are tender but not mushy.
4. While lentils cook, rinse 1 cup basmati rice until water runs clear.
5. Combine rinsed rice, 2 cups water, and ½ tsp salt in a separate pot.
6. Bring rice to a boil, then cover and reduce heat to low; cook for 15 minutes without lifting the lid.
7. Heat 1 tbsp vegetable oil in a small pan over medium heat until shimmering.
8. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
9. Add 1 chopped onion and sauté for 5 minutes until translucent.
10. Stir in 2 minced garlic cloves, 1-inch grated ginger, and 1 sliced green chili; cook for 2 minutes.
11. Pour the tempered spice mixture into the cooked lentils and stir to combine.
12. Add 1 tsp salt to the lentils and simmer for 5 more minutes.
13. Fluff the cooked rice with a fork to separate grains.
14. Serve lentils over rice in separate mounds on the plate.

Fluffy basmati rice soaks up the earthy turmeric broth, creating a creamy texture against the tender lentils. The tempered spices release aromatic oils that bloom when mixed at the table. Try topping with crispy fried onions or serving with pickled vegetables for contrasting crunch.

Spicy Masoor Dal Bhat with Ghee Tempering

Lentils and rice unite in this fiery comfort dish that’s both nourishing and deeply satisfying. Spicy masoor dal bhat brings warmth to any table with its aromatic tempering and rich flavors. This one-pot meal delivers protein-packed goodness in every bite.

Ingredients

For the dal and rice:

• 1 cup red lentils
• 1 cup basmati rice
• 4 cups water
• 1 tsp salt

For the spice base:

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 green chili, sliced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder

For the tempering:

• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/4 tsp asafoetida

Instructions

1. Rinse 1 cup red lentils and 1 cup basmati rice separately under cold running water until water runs clear.
2. Combine rinsed lentils, rice, and 4 cups water in a large pot.
3. Add 1 tsp salt to the pot and stir to combine.
4. Bring the mixture to a boil over high heat, then reduce to medium-low and cover.
5. Simmer for 20 minutes until lentils and rice are fully cooked and water is absorbed.
6. While the dal-rice cooks, heat 1 tbsp vegetable oil in a separate pan over medium heat.
7. Add 1 chopped medium onion and sauté for 5 minutes until translucent.
8. Add 2 minced garlic cloves, 1 tsp grated ginger, and 1 sliced green chili to the pan.
9. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.
10. Sprinkle in 1 tsp turmeric powder, 1 tsp cumin powder, and 1/2 tsp red chili powder.
11. Toast the spices for 30 seconds until aromatic, then remove from heat.
12. Mix the cooked spice base into the finished dal-rice mixture until fully incorporated.
13. For the tempering, heat 2 tbsp ghee in a small pan over medium heat until shimmering.
14. Add 1 tsp cumin seeds and let them sizzle for 15 seconds until fragrant.
15. Drop in 2 dried red chilies and 1/4 tsp asafoetida, swirling the pan for 10 seconds.
16. Immediately pour the hot tempering over the dal-rice mixture.
17. Cover the pot and let rest for 5 minutes to allow flavors to meld.
18. Fluff the dal bhat gently with a fork before serving.

Perfectly cooked lentils create a creamy texture that contrasts with fluffy rice grains. The ghee tempering releases incredible aromas that infuse every spoonful with deep, complex flavors. Serve alongside tangy pickle or cool yogurt to balance the heat for a complete meal experience.

Garlicky Toor Dal Bhat with Cumin Tadka

Sometimes you just need a bowl of pure comfort. This garlicky toor dal bhat with cumin tadka delivers exactly that—a simple, satisfying meal that’s both nourishing and deeply flavorful. It’s the kind of dish that feels like a warm hug after a long day.

Ingredients

For the Dal Bhat:
– 1 cup toor dal (split pigeon peas)
– 3 cups water
– 1 tsp turmeric powder
– 1 tsp salt

For the Tadka (Tempering):
– 2 tbsp ghee
– 1 tsp cumin seeds
– 4 garlic cloves, thinly sliced
– 1 dried red chili, broken in half
– ¼ tsp asafoetida (hing)

For Serving:
– 2 cups cooked basmati rice
– Fresh cilantro leaves, for garnish

Instructions

1. Rinse 1 cup toor dal under cold running water until the water runs clear.
2. Combine the rinsed dal, 3 cups water, 1 tsp turmeric powder, and 1 tsp salt in a medium pot.
3. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot.
4. Simmer for 25 minutes, stirring occasionally to prevent sticking.
5. Heat 2 tbsp ghee in a small skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
7. Add 4 thinly sliced garlic cloves and cook for 1 minute until golden brown.
8. Add 1 broken dried red chili and ¼ tsp asafoetida, cooking for another 30 seconds.
9. Pour the entire tadka mixture over the cooked dal and stir to combine.
10. Serve the garlicky dal immediately over 2 cups cooked basmati rice.
11. Garnish with fresh cilantro leaves.

Hearty and aromatic, this dal bhat features creamy lentils against fluffy rice, with the cumin and garlic tadka adding a fragrant, savory punch. For a complete meal, pair it with a simple cucumber salad or roasted vegetables. Leftovers taste even better the next day as the flavors continue to meld.

Mixed Lentil Dal Bhat with Himalayan Herbs

Perfect for chilly evenings, this comforting lentil dish combines earthy flavors with aromatic Himalayan herbs. Prepare it in under an hour for a satisfying vegetarian meal that feels both nourishing and exotic.

Ingredients

• For the lentils:
  • 1 cup mixed lentils (red, brown, green)
  • 4 cups water
  • 1 tsp salt
• For the tempering:
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
• For seasoning:
  • 1 tsp Himalayan thyme (jimbu)
  • 1/2 tsp timur pepper
  • 1/4 cup cilantro, chopped
• For serving:
  • 2 cups cooked basmati rice

Instructions

1. Rinse mixed lentils under cold water until water runs clear.
2. Combine lentils with 4 cups water in a large pot.
3. Bring to a boil over high heat, then reduce to medium-low.
4. Simmer uncovered for 30 minutes, skimming foam from surface occasionally.
5. Add 1 tsp salt and stir gently.
6. Heat 2 tbsp ghee in a separate skillet over medium heat until shimmering.
7. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
8. Sauté chopped onion for 5 minutes until translucent.
9. Add minced garlic and grated ginger, cooking for 2 more minutes.
10. Stir in 1 tsp Himalayan thyme and 1/2 tsp timur pepper.
11. Pour the tempered spice mixture into the cooked lentils.
12. Simmer combined dal for 10 minutes to meld flavors.
13. Fold in 1/4 cup chopped cilantro just before serving.
14. Serve hot dal alongside 2 cups cooked basmati rice.

Creamy with occasional texture from whole lentils, this dal delivers earthy depth balanced by floral thyme and citrusy timur pepper. Try it with pickled vegetables or a dollop of yogurt for contrasting brightness. Leftovers thicken beautifully overnight, making tomorrow’s lunch even more flavorful.

Creamy Moong Dal Bhat with Mustard Seeds

Creamy moong dal bhat combines tender lentils with aromatic spices for a comforting one-pot meal. This Indian-inspired dish gets its rich texture from slow-simmered split mung beans and fragrant tempering. Mustard seeds add a subtle pop of flavor that elevates the simple ingredients.

Ingredients

• For the lentils:
  • 1 cup split yellow moong dal
  • 4 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp salt
• For the tempering:
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
  • 1 green chili, slit lengthwise
• For serving:
  • 2 cups cooked basmati rice
  • Fresh cilantro leaves for garnish

Instructions

1. Rinse 1 cup split yellow moong dal under cold running water until water runs clear.
2. Combine rinsed dal, 4 cups water, and 1/2 tsp turmeric powder in a heavy-bottomed pot.
3. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 25 minutes, stirring occasionally to prevent sticking.
4. Add 1 tsp salt to the cooked dal and stir to combine.
5. Heat 2 tbsp ghee in a small skillet over medium heat until shimmering.
6. Add 1 tsp mustard seeds and cook until they begin to pop, about 30 seconds.
7. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
8. Stir in 2 minced garlic cloves, 1-inch grated ginger, and 1 slit green chili, cooking for 1 minute until fragrant.
9. Pour the entire tempering mixture into the cooked dal and stir thoroughly to combine.
10. Simmer the dal for 5 more minutes to allow flavors to meld.
11. Divide 2 cups cooked basmati rice between two bowls.
12. Ladle the creamy dal over the rice.
13. Garnish with fresh cilantro leaves before serving.

The finished dish has a velvety, porridge-like texture that clings perfectly to each grain of rice. Mustard seeds provide subtle nuttiness while the ginger-garlic tempering adds depth to the mild lentils. Serve with a squeeze of lime or crispy papadums for contrasting textures.

Tadka Dal Bhat with Fried Onions and Chilies

After a long day, nothing beats a comforting bowl of dal bhat. Authentic tadka dal bhat delivers deep, aromatic flavors with minimal effort. A simple tempering of spices transforms basic lentils into a hearty meal.

Ingredients

• For the Dal Bhat
  • 1 cup yellow lentils
  • 4 cups water
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 2 cups basmati rice
• For the Tadka
  • 2 tbsp ghee
  • 1 large onion, thinly sliced
  • 2 green chilies, slit lengthwise
  • 1 tsp cumin seeds
  • 2 garlic cloves, minced
  • 1 tsp red chili powder

Instructions

1. Rinse 1 cup yellow lentils under cold water until water runs clear.
2. Combine rinsed lentils, 4 cups water, 1 tsp turmeric powder, and 1 tsp salt in a large pot.
3. Bring lentil mixture to a boil over high heat, then reduce heat to low.
4. Simmer lentils uncovered for 25 minutes, stirring occasionally to prevent sticking.
5. While lentils cook, rinse 2 cups basmati rice until water runs clear.
6. Cook rice according to package directions until fluffy and tender.
7. Heat 2 tbsp ghee in a small skillet over medium heat until shimmering.
8. Add 1 tsp cumin seeds to hot ghee and cook for 30 seconds until fragrant.
9. Add thinly sliced onion and cook for 8-10 minutes until golden brown and crispy.
10. Add slit green chilies and minced garlic, cooking for 2 more minutes until garlic is golden.
11. Sprinkle 1 tsp red chili powder over the tadka and immediately remove from heat.
12. Pour the hot tadka mixture over the cooked lentils and stir gently to combine.
13. Serve the tempered dal alongside the fluffy basmati rice in separate bowls.

Ladle the golden dal over steaming rice for contrasting textures. The crispy fried onions provide crunch against the creamy lentils, while the chili-infused ghee adds subtle heat. For a complete meal, serve with a side of cooling cucumber raita to balance the spices.

Vegetable-loaded Dal Bhat with Seasonal Greens

Never underestimate the power of a well-spiced lentil stew. This vegetable-loaded dal bhat brings comfort and nutrition together in one pot, perfect for busy weeknights when you need something satisfying but don’t want to spend hours cooking.

Ingredients

For the lentils:

• 1 cup yellow lentils
• 4 cups water
• 1 tsp turmeric
• 1 tsp salt

For the vegetable base:

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tomatoes, chopped
• 2 carrots, diced
• 1 bell pepper, chopped
• 2 cups seasonal greens (spinach/kale)

For the spice blend:

• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala

For serving:

• 2 cups cooked basmati rice
• 1 lemon, cut into wedges

Instructions

1. Rinse 1 cup yellow lentils under cold water until water runs clear.
2. Combine lentils with 4 cups water, 1 tsp turmeric, and 1 tsp salt in a large pot.
3. Bring to a boil over high heat, then reduce to medium-low and simmer for 25 minutes until lentils are soft and broken down.
4. Heat 2 tbsp vegetable oil in a separate pan over medium heat until shimmering.
5. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant and popping.
6. Add 1 medium diced onion and cook for 5 minutes until translucent.
7. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
8. Add 2 chopped tomatoes and cook for 4 minutes until they break down and form a thick base.
9. Mix in 1 tsp coriander powder and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
10. Add 2 diced carrots and 1 chopped bell pepper, cooking for 6 minutes until slightly softened.
11. Pour the cooked lentil mixture into the vegetable pan and stir to combine thoroughly.
12. Simmer the combined dal for 10 minutes over low heat to allow flavors to meld.
13. Stir in 2 cups seasonal greens and cook for 2 minutes until just wilted.
14. Sprinkle 1/2 tsp garam masala over the dal and remove from heat.
15. Serve immediately over 2 cups cooked basmati rice with lemon wedges on the side.

Really notice how the creamy lentils contrast with the tender-crisp vegetables. The greens add freshness while the spice blend creates complex warmth that builds with each bite. Try topping with crispy fried onions or serving alongside cooling cucumber raita for textural contrast.

Tomato-infused Dal Bhat with Coriander Garnish

Vibrant and comforting, this tomato-infused dal bhat brings classic Nepali flavors to your kitchen with minimal effort. Perfect for weeknights when you crave something nourishing yet exciting. The aromatic spices and fresh herbs create a balanced bowl that satisfies deeply.

Ingredients

For the dal (lentils):
– 1 cup red lentils
– 4 cups water
– 1 tsp turmeric
– 1 tsp salt

For the tomato infusion:
– 2 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 2 medium tomatoes, diced
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1/2 tsp red chili powder

For serving:
– 2 cups cooked white rice
– 1/4 cup fresh coriander leaves, chopped

Instructions

1. Rinse 1 cup red lentils thoroughly under cold running water until the water runs clear.
2. Combine rinsed lentils, 4 cups water, 1 tsp turmeric, and 1 tsp salt in a large pot.
3. Bring the lentil mixture to a boil over high heat, then reduce to a simmer.
4. Simmer uncovered for 20 minutes, skimming off any foam that rises to the surface.
5. Heat 2 tbsp vegetable oil in a separate skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
7. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
8. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
9. Add 2 diced medium tomatoes and cook for 8 minutes until they break down into a thick sauce.
10. Mix in 1 tsp coriander powder and 1/2 tsp red chili powder, cooking for 1 minute to bloom the spices.
11. Combine the tomato-spice mixture with the cooked lentils, stirring thoroughly.
12. Simmer the combined dal for 10 minutes to allow flavors to meld.
13. Serve the dal hot over 2 cups cooked white rice.
14. Garnish generously with 1/4 cup fresh coriander leaves.

Deliciously creamy lentils contrast with fluffy rice for perfect texture harmony. The tomato infusion adds bright acidity that cuts through the earthy spices beautifully. Try serving with a squeeze of lime or alongside roasted vegetables for a complete meal.

Punjabi-style Dal Bhat with Butter and Cream

Zesty yet comforting, this Punjabi-style Dal Bhat combines creamy lentils with fragrant rice. Butter and cream add luxurious richness to this traditional dish. Perfect for weeknights when you crave something hearty.

Ingredients

For the rice:
– 1 cup basmati rice
– 2 cups water
– 1 tbsp ghee

For the dal:
– 1 cup yellow lentils (toor dal)
– 4 cups water
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 2 garlic cloves, minced
– 1-inch ginger, grated
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp fresh cilantro, chopped
– 1 tsp salt

Instructions

1. Rinse 1 cup basmati rice under cold water until water runs clear.
2. Combine rinsed rice with 2 cups water and 1 tbsp ghee in a medium saucepan.
3. Bring rice mixture to a boil over high heat.
4. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes.
5. Remove rice from heat and let stand covered for 5 minutes.
6. Rinse 1 cup yellow lentils thoroughly in cold water.
7. Combine rinsed lentils with 4 cups water in a large pot.
8. Bring lentils to a boil over high heat, skimming off any foam that rises to the surface.
9. Reduce heat to medium-low and simmer lentils uncovered for 30 minutes until tender.
10. Heat 1 tbsp vegetable oil in a separate skillet over medium heat.
11. Add 1 tsp cumin seeds to hot oil and cook for 30 seconds until fragrant.
12. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
13. Stir in 2 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute.
14. Add 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt to the skillet.
15. Cook spice mixture for 1 minute until aromatic.
16. Transfer the cooked spice mixture to the pot with softened lentils.
17. Stir in 1/2 cup heavy cream and 2 tbsp unsalted butter until fully incorporated.
18. Simmer the dal mixture for 10 minutes over low heat, stirring occasionally.
19. Sprinkle 1 tsp garam masala over the dal and stir to combine.
20. Fluff the cooked rice with a fork before serving.
21. Garnish dal with 1 tbsp chopped fresh cilantro.

Aromatic and velvety, this dal bhat features tender lentils in a creamy, spiced sauce. The fluffy basmati rice perfectly soaks up the rich gravy. Serve with crispy papadums or a cucumber salad for contrasting textures.

Smoky Urad Dal Bhat with Charred Onions

Just when you thought dal couldn’t get more comforting, this smoky version with charred onions delivers deep flavor. Urad dal’s creamy texture pairs perfectly with the rice’s fluffiness. Charred onions add a bitter-sweet crunch that elevates every bite.

Ingredients

• For the dal and rice:
  • 1 cup urad dal (split black gram)
  • 1 cup basmati rice
  • 4 cups water
  • 1 tsp salt
• For tempering and onions:
  • 2 tbsp ghee
  • 1 large yellow onion, sliced
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 1/2 tsp asafoetida (hing)

Instructions

1. Rinse 1 cup urad dal and 1 cup basmati rice together in cold water until water runs clear.
2. Combine rinsed dal-rice mixture with 4 cups water and 1 tsp salt in a heavy-bottomed pot.
3. Bring to a boil over high heat, then reduce to low, cover, and simmer for 25 minutes. Tip: Don’t stir during cooking to prevent mushiness.
4. While dal-rice cooks, heat 1 tbsp ghee in a skillet over medium-high heat until shimmering.
5. Add sliced onion and cook undisturbed for 4 minutes until deeply charred on one side.
6. Flip onions and cook 3 more minutes until edges are blackened but not burned. Tip: High heat creates proper char without overcooking.
7. Remove charred onions from skillet and set aside.
8. In same skillet, heat remaining 1 tbsp ghee over medium heat.
9. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
10. Add 2 dried red chilies and 1/2 tsp asafoetida, stirring for 15 seconds.
11. Pour hot tempering over cooked dal-rice mixture.
12. Gently fold tempering into dal-rice until evenly distributed. Tip: Fold gently to maintain rice grain structure.
13. Top with reserved charred onions before serving.

This dish delivers contrasting textures—creamy dal, fluffy rice, and crackling charred onions. The smoky bitterness from properly blackened onions cuts through the dal’s richness. Serve alongside cooling raita or pile into bowls with a fried egg on top for extra protein.

Yellow Dal Bhat with Asafoetida and Ginger

A comforting bowl of yellow dal bhat brings warmth to any table. This Nepali staple combines lentils with aromatic spices for a satisfying meal. Asafoetida and ginger create a distinctive flavor base that sets this version apart.

Ingredients

For the lentils:
– 1 cup yellow lentils (split mung dal)
– 4 cups water
– 1 tsp turmeric powder
– 1 tsp salt

For the tempering:
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1/4 tsp asafoetida (hing)
– 1 tbsp minced fresh ginger
– 2 dried red chilies
– 1 medium onion, finely chopped

For serving:
– 2 cups cooked basmati rice
– Fresh cilantro leaves for garnish

Instructions

1. Rinse 1 cup yellow lentils under cold running water until water runs clear.
2. Combine rinsed lentils with 4 cups water and 1 tsp turmeric powder in a large pot.
3. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 25 minutes.
4. Stir in 1 tsp salt and continue simmering for 5 more minutes until lentils are soft but not mushy.
5. Heat 2 tbsp vegetable oil in a small skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and darken slightly.
7. Stir in 1/4 tsp asafoetida, 1 tbsp minced ginger, and 2 dried red chilies, cooking for 1 minute until fragrant.
8. Add 1 chopped onion and cook for 4-5 minutes until golden brown and softened.
9. Pour the entire tempering mixture into the cooked lentils and stir to combine thoroughly.
10. Simmer the dal for 2 more minutes to allow flavors to meld together.

Ultra-creamy lentils contrast beautifully with fluffy basmati rice. The asafoetida adds a subtle savory depth that complements the ginger’s warmth. Serve with a sprinkle of fresh cilantro and extra chilies for those who prefer more heat.

Bihari-style Chana Dal Bhat with Spices

Tired of bland lentil dishes? This Bihari-style Chana Dal Bhat transforms simple ingredients into a deeply spiced, comforting meal. The layered cooking technique builds incredible flavor in every bite.

Ingredients

For the lentils:
– 1 cup chana dal (split chickpeas)
– 4 cups water
– 1 tsp turmeric
– 1 tsp salt

For the tempering:
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1-inch ginger, grated
– 2 green chilies, slit

For the spice blend:
– 1 tsp coriander powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala

For serving:
– 2 cups cooked basmati rice
– Fresh cilantro, chopped

Instructions

1. Rinse 1 cup chana dal under cold water until water runs clear.
2. Combine rinsed dal with 4 cups water, 1 tsp turmeric, and 1 tsp salt in a pressure cooker.
3. Pressure cook for 4 whistles on medium heat, then let pressure release naturally.
4. Heat 2 tbsp ghee in a large pan over medium heat until shimmering.
5. Add 1 tsp cumin seeds and cook until they crackle, about 30 seconds.
6. Add finely chopped onion and sauté until golden brown, about 6-8 minutes.
7. Stir in minced garlic, grated ginger, and slit green chilies, cooking for 1 minute until fragrant.
8. Add 1 tsp coriander powder and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast the spices.
9. Pour the cooked dal into the spice mixture, stirring to combine thoroughly.
10. Simmer the dal uncovered for 8-10 minutes until slightly thickened.
11. Stir in 1/2 tsp garam masala and cook for 1 more minute.
12. Serve the spiced dal over 2 cups cooked basmati rice.
13. Garnish with chopped fresh cilantro.

Gently fluff the rice before serving to create perfect separate grains. The dal should be creamy yet maintain some texture from the softened lentils. For a complete meal, serve with cucumber raita and papadums for contrasting cool and crispy elements.

Kashmiri Dal Bhat with Saffron and Dry Fruits

Fragrant and comforting, this Kashmiri lentil rice dish transforms simple ingredients into something special. Saffron and dried fruits create a luxurious balance of savory and sweet flavors. It’s surprisingly straightforward to make at home with common pantry staples.

Ingredients

For the rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 tsp saffron threads
– 2 tbsp warm milk
– 1/2 tsp salt

For the lentils:
– 1 cup split red lentils
– 3 cups water
– 1/2 tsp turmeric
– 1 tsp salt

For tempering:
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 medium onion, thinly sliced
– 2 dried red chilies
– 1/4 cup cashews
– 1/4 cup raisins

Instructions

1. Rinse 1 cup basmati rice under cold water until water runs clear.
2. Soak rice in water for 20 minutes, then drain completely.
3. Soak 1/4 tsp saffron threads in 2 tbsp warm milk for 10 minutes.
4. Combine drained rice, 2 cups water, and 1/2 tsp salt in a pot.
5. Bring rice to boil over high heat, then reduce to low and cover.
6. Cook rice for 15 minutes, then remove from heat and let stand covered.
7. Rinse 1 cup split red lentils until water runs clear.
8. Combine lentils, 3 cups water, 1/2 tsp turmeric, and 1 tsp salt in a pot.
9. Bring lentils to boil, then simmer uncovered for 20 minutes until tender.
10. Heat 2 tbsp ghee in a pan over medium heat until shimmering.
11. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
12. Add sliced onion and cook for 8 minutes until golden brown.
13. Add 2 dried red chilies and cook for 1 minute.
14. Stir in 1/4 cup cashews and toast for 2 minutes until lightly browned.
15. Add 1/4 cup raisins and cook for 1 minute until plump.
16. Pour the hot tempering mixture over the cooked lentils.
17. Gently fluff the cooked rice with a fork.
18. Drizzle the saffron-milk mixture over the rice in streaks.
19. Layer the tempered lentils over the saffron rice in a serving dish.

Delicate saffron rice provides a floral base for the spiced lentils. The cashews add crunch while plump raisins offer sweet bursts. Serve it family-style with yogurt and pickled vegetables for contrasting textures.

South Indian-style Dal Bhat with Coconut Milk

Perfect for busy weeknights, this South Indian-style Dal Bhat brings creamy comfort to your table. Packed with protein and fragrant spices, it comes together in under an hour. Pair it with steamed rice for a complete, satisfying meal.

Ingredients

• For the dal:
  • 1 cup yellow lentils (toor dal)
  • 4 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp salt
• For tempering:
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 dried red chilies
  • 10 curry leaves
  • 1 medium onion, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tbsp ginger-garlic paste
• For finishing:
  • 1 cup coconut milk
  • 2 tbsp chopped cilantro
  • 1 tbsp lemon juice

Instructions

1. Rinse 1 cup yellow lentils thoroughly under cold running water until water runs clear.
2. Combine rinsed lentils, 4 cups water, 1/2 tsp turmeric powder, and 1 tsp salt in a pressure cooker.
3. Lock the pressure cooker lid and cook on high heat until steam releases, then reduce heat to medium and cook for 15 minutes.
4. Turn off heat and let pressure release naturally for 10 minutes before opening the lid.
5. Whisk the cooked lentils vigorously with a wire whisk until smooth and creamy.
6. Heat 2 tbsp coconut oil in a separate pan over medium heat until shimmering.
7. Add 1 tsp mustard seeds and cook until they start popping, about 30 seconds.
8. Add 1/2 tsp cumin seeds, 2 dried red chilies, and 10 curry leaves, frying for 15 seconds until fragrant.
9. Add 1 finely chopped onion and sauté until translucent, about 3-4 minutes.
10. Stir in 2 slit green chilies and 1 tbsp ginger-garlic paste, cooking for 1 minute until raw smell disappears.
11. Pour the tempered spice mixture into the cooked lentils and mix well.
12. Simmer the dal over low heat for 5 minutes, stirring occasionally.
13. Add 1 cup coconut milk and heat through for 2 minutes without boiling.
14. Turn off heat and stir in 2 tbsp chopped cilantro and 1 tbsp lemon juice.
15. Serve immediately over steamed rice.

Outstandingly creamy with a subtle coconut background, this dal boasts layers of aromatic spices. The tender lentils melt in your mouth while the tempering adds satisfying texture. For a creative twist, serve it alongside roasted vegetables or with crispy papadums for contrasting crunch.

Quick Pressure Cooker Dal Bhat for Busy Days

Even the busiest days deserve a comforting meal. This pressure cooker dal bhat comes together in minutes with minimal effort. You’ll have a complete, nourishing dinner ready with almost no cleanup.

Ingredients

For the dal:
– 1 cup yellow split peas
– 4 cups water
– 1 tsp turmeric
– 1 tsp salt

For the tempering:
– 2 tbsp ghee
– 1 tsp cumin seeds
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1-inch ginger, grated
– 1 green chili, sliced

For the rice:
– 1 cup basmati rice
– 1 ½ cups water
– ½ tsp salt

Instructions

1. Rinse 1 cup yellow split peas under cold water until water runs clear.
2. Combine rinsed split peas, 4 cups water, 1 tsp turmeric, and 1 tsp salt in pressure cooker.
3. Lock pressure cooker lid and cook on high pressure for 8 minutes.
4. While dal cooks, rinse 1 cup basmati rice until water runs clear.
5. Natural release pressure for 10 minutes, then quick release remaining pressure.
6. Heat 2 tbsp ghee in a small skillet over medium heat until shimmering.
7. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
8. Add diced onion and cook for 3 minutes until translucent.
9. Stir in minced garlic, grated ginger, and sliced green chili, cooking for 1 minute.
10. Pour tempering mixture into cooked dal and stir to combine.
11. In a separate pot, combine rinsed rice, 1 ½ cups water, and ½ tsp salt.
12. Bring rice to boil, then reduce heat to low, cover, and simmer for 15 minutes.
13. Remove rice from heat and let stand covered for 5 minutes.
14. Fluff rice with fork before serving.

The creamy dal contrasts beautifully with fluffy basmati rice. This dish gains depth when topped with fresh cilantro or a squeeze of lime. Try serving with crispy papadums for added texture contrast.

Protein-packed Dal Bhat with Quinoa and Lentils

Ready for a hearty meal that fuels your body? This protein-packed dal bhat swaps traditional rice for quinoa, boosting nutrition without sacrificing flavor. Simple ingredients create a satisfying, complete meal in one pot.

Ingredients

For the quinoa:
– 1 cup quinoa
– 2 cups water
– ½ tsp salt

For the lentils and vegetables:
– 1 cup red lentils
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp turmeric
– 1 tsp cumin
– ½ tsp cayenne pepper
– 4 cups vegetable broth
– 2 medium carrots, diced
– 1 cup spinach
– 2 tbsp lemon juice

Instructions

1. Rinse 1 cup quinoa under cold water until water runs clear.
2. Combine rinsed quinoa, 2 cups water, and ½ tsp salt in a saucepan.
3. Bring to a boil over high heat, then reduce to low and cover.
4. Simmer for 15 minutes until water is absorbed and quinoa is fluffy.
5. Remove from heat and let stand covered for 5 minutes to steam.
6. Heat 1 tbsp olive oil in a large pot over medium heat.
7. Add 1 diced onion and cook for 5 minutes until translucent.
8. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
9. Add 1 tsp turmeric, 1 tsp cumin, and ½ tsp cayenne pepper, toasting for 30 seconds to release oils.
10. Pour in 1 cup rinsed red lentils and 2 diced carrots, stirring to coat with spices.
11. Add 4 cups vegetable broth and bring to a boil.
12. Reduce heat to medium-low and simmer uncovered for 20 minutes until lentils are tender.
13. Stir in 1 cup spinach and cook for 2 minutes until wilted.
14. Remove from heat and stir in 2 tbsp lemon juice.
15. Fluff quinoa with a fork before serving.
16. Serve lentil mixture over quinoa in bowls.

Notably creamy lentils contrast with fluffy quinoa, creating perfect texture balance. The turmeric and cumin provide earthy warmth while lemon brightens each bite. For extra freshness, top with cilantro or serve with naan for dipping into the spiced broth.

Vegan Dal Bhat with Cashew Cream and Herbs

Unexpectedly satisfying, this vegan dal bhat transforms humble lentils into a creamy, herb-forward meal. Using cashew cream instead of dairy creates remarkable richness without heaviness. You’ll achieve restaurant-quality results with simple pantry staples.

Ingredients

For the lentils:
– 1 cup red lentils
– 4 cups water
– 1 tsp turmeric
– 1 tsp salt

For the tempering:
– 2 tbsp coconut oil
– 1 tsp cumin seeds
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 1 green chili, minced

For the cashew cream:
– 1/2 cup raw cashews
– 1/2 cup water
– 2 tbsp lemon juice

For serving:
– 2 cups cooked basmati rice
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh mint, chopped

Instructions

1. Rinse 1 cup red lentils under cold water until water runs clear.
2. Combine rinsed lentils, 4 cups water, 1 tsp turmeric, and 1 tsp salt in a large pot.
3. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 minutes, skimming foam from the surface.
4. Soak 1/2 cup raw cashews in hot water for 15 minutes to soften.
5. Heat 2 tbsp coconut oil in a skillet over medium heat until shimmering.
6. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
7. Add diced onion and cook for 5 minutes until translucent.
8. Stir in minced garlic, grated ginger, and minced green chili, cooking for 1 minute more.
9. Drain soaked cashews and blend with 1/2 cup water and 2 tbsp lemon juice until completely smooth.
10. Pour the onion-spice mixture into the cooked lentils and stir to combine.
11. Simmer the dal for 5 more minutes to meld flavors.
12. Stir the cashew cream into the dal until fully incorporated.
13. Cook for 2 final minutes until heated through.
14. Serve the dal over 2 cups cooked basmati rice.
15. Top with 1/4 cup chopped cilantro and 1/4 cup chopped mint.

Silky cashew cream gives this dal incredible body while letting the earthy lentils shine through. The fresh herbs provide bright counterpoints to the warm spices. For a stunning presentation, serve with extra herbs scattered over the top and lemon wedges on the side.

Festival-style Dal Bhat with Special Tempering

Never underestimate the power of a perfectly tempered dal bhat. This festival-style version brings vibrant flavor layers to the classic Nepali comfort dish. You’ll achieve restaurant-quality results with precise timing and technique.

Ingredients

For the Lentils:
– 1 cup yellow lentils (toor dal)
– 4 cups water
– 1 tsp turmeric powder
– 1 tsp salt

For the Rice:
– 1 cup basmati rice
– 2 cups water
– ½ tsp salt

For the Tempering:
– 2 tbsp ghee
– 1 tsp cumin seeds
– 2 dried red chilies
– 4 garlic cloves, minced
– 1-inch ginger, grated
– 1 medium onion, finely chopped
– 2 tomatoes, diced
– 1 tsp coriander powder
– ½ tsp red chili powder
– ¼ cup fresh cilantro, chopped

Instructions

1. Rinse 1 cup yellow lentils thoroughly under cold running water until water runs clear.
2. Combine rinsed lentils with 4 cups water, 1 tsp turmeric powder, and 1 tsp salt in a large pot.
3. Bring lentil mixture to a boil over high heat, then reduce to medium-low and simmer uncovered for 25 minutes, skimming off any foam that forms on top.
4. While lentils cook, rinse 1 cup basmati rice until water runs clear to remove excess starch.
5. Combine rinsed rice with 2 cups water and ½ tsp salt in a separate pot.
6. Bring rice to a boil over high heat, then cover and reduce to lowest heat setting for 15 minutes.
7. Remove rice from heat and let stand covered for 5 minutes to steam completely.
8. Heat 2 tbsp ghee in a small skillet over medium heat until shimmering but not smoking.
9. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
10. Add 2 dried red chilies and cook for 15 seconds until they puff up.
11. Stir in 4 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until golden.
12. Add 1 finely chopped onion and sauté for 4 minutes until translucent.
13. Mix in 2 diced tomatoes and cook for 3 minutes until softened.
14. Sprinkle in 1 tsp coriander powder and ½ tsp red chili powder, stirring constantly for 30 seconds to bloom spices.
15. Pour the complete tempering mixture over the cooked lentils and stir to combine.
16. Fluff the steamed rice with a fork to separate grains.

Serve the dal immediately over the fluffy rice, garnished with ¼ cup fresh cilantro. The lentils should be creamy yet hold their shape, while the tempering adds aromatic heat that builds with each bite. For a festive presentation, serve with pickled vegetables and crispy papadums on the side.

Summary

Mastering dal bhat is easier than you think with these 18 authentic recipes! Each dish brings comforting, flavorful goodness to your table. We hope you find a new favorite—try one this week and let us know which you love most in the comments. Don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy it too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.