Dal, Bhat, and Tarkari is Nepal’s national dish, embodying the essence of Nepalese cuisine. This traditional meal consists of lentil soup (Dal), steamed rice (Bhat), and a seasonal vegetable curry (Tarkari). The specific ingredients and flavors can vary depending on the season, region, and personal preferences.
Typically, this dish is accompanied by Saag (spinach) and Masu (meat, commonly chicken or mutton). Aachar, a tangy pickle, is often added to enhance the flavor and add a bit of spice.
Nepalese people enjoy this staple meal at least once a day, sometimes even twice. For those interested in making it at home, here is a basic recipe video with English subtitles.
Aachar (Pickled Vegetables)
Achaar, or pickled vegetables, plays a vital role as a side dish across many cultures, including in South Asia and Nepal. In both Indian and Nepali cuisine, achaar serves as a spicy condiment that complements a variety of dishes. The term “achaar” covers a broad spectrum of pickled items, typically involving vegetables preserved through fermentation or vinegar, often with added chili and sometimes oil. In Nepal, popular vegetables for achaar include tomato, cucumber, and cauliflower. The term can also refer to fresh vegetables like potatoes dressed with an array of spices.
For this post, I’ve chosen to ferment daikon to make mula ko achaar, using a recipe by Nepali Tummy that incorporates mustard seeds and chili. If you’re pressed for time or unsure about fermentation, store-bought South Asian pickles are a convenient alternative—details on a recommended recipe can be found in a separate post.
If you decide to try making your own fermented pickles, keep in mind that the process takes a few days. Start early in the week, and your homemade pickles will be ready by the weekend. While South Asian stores offer a wide range of pickles, creating your own lacto-fermented versions can be a fun and rewarding project, perfect for impressing your guests!
Dal Bhat Tarkari Recipe
Dal Bhat Tarkari is the quintessential Nepalese meal, combining lentil soup, steamed rice, and a seasonal vegetable curry. It’s a comforting, nutritious, and versatile dish that’s a staple in Nepalese cuisine.
Ingredients
For the Dal:
- 1 cup red lentils (masoor dal)
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt (to taste)
- 4 cups water
- 1 medium tomato, chopped
- 1 tablespoon lemon juice (optional)
For the Bhat:
- 1 cup basmati or long-grain rice
- 2 cups water
- 1 teaspoon salt
For the Tarkari:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium potatoes, peeled and diced
- 1 cup cauliflower florets
- 1 cup green peas (fresh or frozen)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (to taste)
- 1 cup water
- 1 tablespoon lemon juice (optional)
- Fresh cilantro, chopped (for garnish)
For the Achaar (Pickle):
- 1 large daikon radish, peeled and sliced
- 2 tablespoons mustard seeds
- 1-2 tablespoons chili powder (to taste)
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1 tablespoon sugar (optional)
Instructions
1. Prepare the Dal:
- Rinse the lentils under cold water until the water runs clear.
- In a pot, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped tomatoes and cook until soft.
- Add turmeric, coriander powder, and salt. Stir well.
- Add lentils and water, bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Stir in garam masala and lemon juice (if using). Adjust seasoning to taste.
2. Cook the Bhat:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine rice, water, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
- Fluff the rice with a fork before serving.
3. Prepare the Tarkari:
- Heat oil in a large pan over medium heat. Add cumin and mustard seeds and cook until they start to pop.
- Add chopped onions and cook until golden brown.
- Stir in garlic and ginger, and cook for another minute.
- Add diced potatoes, cauliflower, and green peas. Stir well.
- Add turmeric, cumin, coriander, chili powder, and salt. Mix thoroughly.
- Pour in water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.
- Stir in lemon juice (if using) and garnish with fresh cilantro.
4. Make the Achaar:
- In a bowl, combine sliced daikon, mustard seeds, chili powder, salt, lemon juice, and sugar (if using).
- Mix well and let it ferment at room temperature for 2-3 days. Stir occasionally.
- Store in the refrigerator once fermented.
5. Serve:
- Serve a portion of dal, bhat, and tarkari on a plate.
- Add a side of achaar for extra flavor and spice.
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How is it served in mountain tea houses?
In mountain tea houses in Nepal, particularly those along popular trekking routes like the Annapurna Circuit, Everest Base Camp or Manaslu Circuit, Dal Bhat Tarkari is typically served in a simple, yet hearty and satisfying manner. Here’s how it’s usually presented:
Serving Style in Mountain Tea Houses
Traditional Presentation:
- Serving Dish: The meal is often served on a metal plate or tray. In some places, it may be served on a flat, stainless steel thali.
- Portions: A large portion of steamed rice (bhat) is placed in the center of the plate, surrounded by small servings of dal (lentil soup), tarkari (vegetable curry), and sometimes sag (spinach) or other seasonal greens.
Accompaniments:
- Papad: Thin, crispy papadums are commonly served on the side.
- Pickle (Achaar): A small bowl of pickle, such as mula ko achaar (fermented daikon) or other local varieties, is included to add a tangy and spicy element to the meal.
- Chutney or Saag: Occasionally, other chutneys or fresh saag (spinach) might be served alongside for added flavor.
Eating Style:
- Mixing: Diners typically mix the dal with the rice and scoop the tarkari onto the side. The pickle is added according to taste.
- Utensils: Eating is usually done with a spoon or fork, though some trekkers prefer to use their hands, which is common in traditional Nepali dining.
Refills:
- Second Servings: It’s not uncommon to receive a second helping of rice or dal if you’re still hungry, especially in remote tea houses where hospitality is a key part of the experience.
Simple and Nourishing:
- Nutritional Value: The meal is designed to be filling and nutritious, providing the necessary energy and sustenance for trekkers. The focus is on wholesome, locally sourced ingredients.
Presentation Variations:
- Regional Differences: While the basic elements remain the same, the specific types of vegetables in the tarkari, the spiciness of the dal, and the pickles offered can vary depending on the region and availability of ingredients.
In essence, the serving style in mountain tea houses reflects the simplicity and practicality needed for trekkers, while still offering a warm and nourishing meal that is integral to the trekking experience in Nepal.
Conclusion
Dal Bhat Tarkari is more than just a meal; it’s a cherished tradition and a fundamental part of Nepali culture. This staple dish—consisting of lentils (dal), steamed rice (bhat), and a flavorful vegetable curry (tarkari)—is enjoyed daily by many Nepalis and provides a hearty and balanced meal. Accompanied by sides like fried spinach (sag), papads, and pickled vegetables, such as mula ko achaar, it offers a diverse range of flavors and textures.
In mountain tea houses, where trekkers seek both nourishment and comfort, Dal Bhat Tarkari is served with simplicity and warmth. Presented on metal plates or trays, the meal includes generous portions of rice, dal, and tarkari, with optional refills to ensure trekkers are well-fed and energized. The inclusion of pickles and additional sides enhances the flavor profile and adds to the traditional dining experience.
Whether enjoyed in the bustling cities or the serene mountain regions, Dal Bhat Tarkari represents the essence of Nepali cuisine—simple, wholesome, and deeply satisfying. Its role in daily life and its importance on trekking routes highlight the dish’s versatility and enduring popularity, making it a beloved part of Nepalese culinary heritage.
