Nepali Dal Bhat Tarkari Recipe in 2020

Nepali Dal Bhat Tarkari is likewise known as khana which is presented with various curries isn’t only a public dish yet in addition it is a food that is eaten 2-3 times each day by Nepalese individuals in Nepal. In the majority of Nepalese homes, it is a typical and cherished food. Apart from Mt Everest, Nepal is also known for its food, art, and culture.

dal bhat tarkari
Dal Bhat Tarkari

Dal Bhat Tarkari is the most well-known conventional Nepalese recipe. It is mostly eaten two times every day: early in the day and early at night. It for the most part comprises lentils (dal), rice (bhat), a vegetable curry (tarkari), which is a blend of accessible occasional vegetables, and green vegetables like spinach (saag).

A little segment of a pickle (achar) or chutney (chutney recipe click here) is generally included. Plans fluctuate via season, region, ethnic gathering, and family. It is eaten generally by hand, blending the lentils in with the rice and making a wad of the combination with your hand, adding curry and pickle to it. As Dal Bhat tarkari is the normal term for the staple Nepali dinner joined with yogurt or buttermilk. While there are a few assortments of rice accessible in the nation, the utilization depends on taste, cost, and accessibility.

In Dal Bhat Tarkari, dal may be dark, red, yellow, green, or blended lentils relying upon the season and the conventional propensity or taste. Vegetables contain green verdant as well as any occasional things, additionally relying upon the geographic area, climatic conditions, and family inclinations. Everything in the Dal Bhat tarkari set is embellished or dressed with explicit flavor or spice to increase the value of the taste just as medical advantages. Be that as it may, the arrangements are commonly gentle, less slick and scrumptious, and at a similar time giving protein, sugar, nutrients, and minerals, together with creating a reasonable eating regimen.

How can we eat Dal Bhat Tarkari?

It’s so simple, with a spoon of course right? Hell NO!!

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In Nepal, we have a different method to eat dal bhat tarkari that is……….. with hand. Suprise? Hehe ^^

As some people hate this method and think disgusting but believe me and try it once and you will know for yourself.

so what are the nutritional facts of Dal Bhat Tarkari?

well, it contains all the nutrients that are needed for your body to gain the energy to work and not to mention mountaineers and trekkers. Although rice is a carbohydrate, which is not good in large amounts it is a necessary part of any diet.

And for the dal, it is one of the healthiest things that contains protein, fibers, and other minerals too. As you will be surprised to know that it provides some of the most important sources of protein that help be energetic for a longer duration of time.

As side dishes also contribute a lot in providing the required nutritional value to the meal.

Which Dal is good, high in protein, and nutritious?

Dal is very commonly used in Nepali and Indian cuisine. It will be very hard to find a Nepali household that does not stock up different dals. although different dal has its own health benefits and nutritional values. The black gram dal and moon dal are given the top priority as it is the healthiest among other dals.

Moong dal is low in fat and very high in protein. as it also helps you to lose your weight and it also helps you to gain body muscle. as for myself, I eat dal as a diet food when I am doing a workout.

How Does Dal Help In Weight Loss?

it depends on how you cook your dal. if you are preparing your dal in fatty oils, then you know what I mean.. but if you prepare it with healthy ingredients then it helps you reduce some fats in your early days. as moong dal is low in fat, extremely light, and rich in proteins.

Ingredients for Bhat

  • Rice – 2cup
  • Water – 4-5cup


  • Clean nicely and rinse the rice in a bowl and drain the water properly.
  • Soak it in new water before cooking or leave it for 5min. ( for better texture you can soak it for an hour)
  • put them into the pressure cooker and close the lid. Cook them on high flame. Rice will be cooked perfectly after 1-2 whistles. (for a rice cooker, it has an automatic system of turning the device off when it cooked and for other utensils, you can check it by looking at it)
  • After it’s done, serve it.
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Ingredients for Dal

  • Kalo (lentils) or moong dal – 1/4 cup
  • Water 4 cups
  •  Salt to taste
  •  Turmeric 1/4 tsp
  • Ghee 1 t (oil optional)
  • Cumin seed 1/2 tsp
  • Garlic chopped 1/2 tsp
  • At first, be sure you wash them properly and boil it with a touch of ghee, 1/4 tbsp turmeric powder (know as beshar), and salt as needed in a pressure cooker and if you want to add thickness don’t forget to add the rinse rise water. To know your dal is cooked or not, don’t forget to check the whistle of a pressure cooker if it whistles 5-6 times then it’s cooked.
  • After it is cooked, placed them into the bowl and mash them into a watery paste.
  • Now for the aromatic, jimbu is added just before serving or heat some ghee or oil in a metal ladle and add cumin seed, garlic(chopped) quickly fry them and add them in the simmering lentils.

Spinach (Sag)

The broadleaf knows as Rayo ko sag and Mustard green know as tori ko sag, these two are the most popular spinach varieties that are made in every part of Nepalese food and in thakali foods. Ingredients are:

  • 1 big bowl of spinach
  • 1 tbsp chopped garlic
  • Salt as needed
  • 1/2 tbsp turmeric powder
  • 1/4 tbsp methi (fenugreek)
  • 1-2 piece dried red chili (optional)

Cooking methods

  • Before cooking the spinach wash them and drain the water properly.
  • Take a pan and heat the oil. Add fenugreek, dried red chili, and turmeric. Stir them until its color change into little brown.
  • Now add the spinach into the oil alongside with salt. Stir the spinach while it cooks. Be careful about one thing don’t overcook it.

Ingredients for tarkari

  • Cauliflower (chopped) – 1 medium
  • Potato (diced or cubed) – 2 medium
  • Tomato (diced or cubed) – 1 cup
  • Garlic (chopped) – 1/2 tbsp
  • Cumin and coriander powder – 2tbsp
  • Red chili powder – 1/2 tsp
  • Salt as needed
  • Turmeric – 1/2 tsp
  • Fenugreek seed – 1/4 tsp
  • Fresh coriander leaves (chopped) – 1tbsp
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  • Heat oil in a saucepan on high flame alongside with fenugreek seed. Let them simmer for a few secs.
  • After that add the potato and cook on a medium flame for 5min.
  • Add turmeric powder and garlic and cook for 1min.
  • Now add cauliflower and salt and cook them for 10 min covering the lid of the pan.
  • Add cumin, coriander, and chili powder and cook them again for 5 minutes.
  • Add tomatoes and water and cook them again for 3-4 minutes on medium flame.
  • At last, garnish them with fresh coriander leaves.

In Dal Bhat Tarkari, chicken is optional some include some don’t include so you can skip this part.

Ingredients for chicken

  • 450-gram chicken
  • 1 tbsp ginger-garlic paste ( add more ginger paste to remove the smell of chicken)
  • 1 bay leaf
  • 1/2 tbsp turmeric powder (Beshar)
  • 1/2 tbsp red chili powder
  • 1/2 tbsp cumin powder (Jeera ko dhulo)
  • Salt as needed
  • Cooking oil
  • 1 tbsp coriander (for garnish)
  • 1 tbsp curry powder or garam masala
  • 1 onion (optional)
  • 2 tomatoes or puree
  • 1 tbsp corn or rice flour


  • First cut the chicken into medium size. Put them into a bowl and wash them properly.
  • Now take a pan and heat the oil at medium temperature.
  • Before adding the ingredients to the oil, fry the chicken in the oil alongside with some salt. By doing this it can make the chicken juicy and tender from inside.
  • After that add cumin powder, red chili powder, bay leaf, ginger-garlic paste, turmeric powder, curry powder, or garam masala and mix them well. While cooking stirs the chicken and cook because the masala can burn.
  • Now add tomatoes alongside with some water and stir them. Cook them for 2 minutes. As for the gravy add water (your choice) to the chicken. Now if you want the chicken gravy thicker add cornflour or rice flour with the water. Cook them for 5 min.
  • After that add salt and stir it. When It’s done add coriander and serve it

All the dish that is required in Dal Bhat Tarkari is done and ready. This dal bhat tarkari is one of my favorite RECIPE of all time. Hope you guys love it. Share your experience with us in the comment section.


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