Dahl baht

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A traditional Nepalese and staple dish which is essentially rice (bhat) and lentil soup (dal or dhal).

Generally eaten twice a day with another (usually spicy but sometime bitter or sour) dish called tarkari which can be either vegetarian or non-vegetarian, usually depending on whether the day is a celebration of some kind, or on the wealth of the family concerned.

The recipes vary by family, caste, jat, or tribe as well as local conditions and season. Dal (or dhal) generally contains lentils (different types are used according to taste), tomatoes, onion, chilli and ginger along with herbs and spices such as coriander, garam-masala and turmeric.


[1]Recipe 1

[2]Recipe 2


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