Dal Bhat Tarkari
“Nepal's daily national meal — thali plate of rice (bhat), lentil soup (dal), curried vegetables (tarkari), pickle (achar), and yogurt (mahi). Eaten morning and evening across Nepal. The phrase 'dal bhat power, 24 hour' fuels Himalayan hikers.”
Where it comes from
Dal bhat tarkari (DBT) is Nepal's daily meal, eaten twice daily by every Nepali household. Hindu Brahmins eat vegetarian; Buddhists may add chicken/fish; Sherpa villages add barley. Always served on a thali tray with multiple katoris (small bowls). 'Dal bhat power, 24 hour' became famous on Annapurna and Everest treks.
On the plate
A Nepali dal bhat tarkari is the most-balanced meal in the Himalayas. Rice + dal + vegetable curry + pickle + yogurt — each component balances another. Nepali porters eat this twice daily; the carb + protein + vegetable combination provides sustained energy. 'Dal bhat power, 24 hour' is real.
How it works
Three principles: (1) Tarka (end-tempered spice oil) is canonical Nepali technique. (2) Thali format provides nutritional balance per meal. (3) Unlimited refills support Nepali physical work demands.
Variations
Pahari canonical (vegetarian); Newar adds choila or bara; Sherpa replaces rice with tsampa; meat versions with chicken/mutton/fish curry; modern Kathmandu 'thali dal bhat' upscale; unlimited refills sacred.
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓60 min active · 30 min waiting
How it's made
8 steps · Show ↓- 138 min
Dal: rinse 200g lentils, pressure-cook 15 min with 1.5L water + 1/2 tsp turmeric + 1 tsp salt. Mash for soupy texture.
- 211 min
Tarka the dal: heat 2 tbsp ghee; sizzle 1 tsp cumin seeds 30 sec. Add 1 diced onion + 4 garlic + 2cm ginger; cook 5 min. Add 1 chopped tomato + 1 green chili; cook 3 min. Pour into dal.
- 328 min
Bhat: rinse 400g basmati rice; cook with 600ml water + 1 tsp salt, low heat 18 min covered. Rest 10 min.
- 417 min
Tarkari: heat 3 tbsp oil; sizzle 1 tsp cumin + 1 dried chili. Add 1 onion + 4 garlic + 2cm ginger; cook 5 min. Add 1 tsp each turmeric, coriander, cumin powder, garam masala, chili powder, salt.
- 512 min
Add 600g mixed vegetables (cauliflower, potato, carrot, beans, spinach) + 200ml water; simmer covered 12 min.
- 612 min
Achar: grate 1 daikon, squeeze water. Mix with salt, chili, mustard oil, lemon juice, turmeric. Rest 10 min.
- 75 min
Plate thali: rice mound center, surrounded by small bowls of dal, tarkari, achar, mahi (yogurt), lemon wedge, papad cracker.
- 85 min
Eat with right hand: mix small amounts of each per scoop. Unlimited refills of rice + dal + tarkari is canonical hospitality.
