• 20b604c7d2143a46a64fc52f3275077b

Dal Bhat

Nepalese curry. This dish, Dal (lentils) Bhat (rice), has its roots in the Himalayas of Nepal and thus, has a big influence on mountaineering in the area.

Prep
Cook
Serves 4people
Ingredients
1 1/2
cups uncooked rice
1
cup dry Lentils (any color)
1
small yellow onion
3
cloves garlic
1
tbsp olive oil
16
oz canned tomatoes
1/3
cup cilantro
1
lime
1
red chili
Spices to taste: Salt, Cumin, Coriander, Turmeric, Cayenne Pepper
Directions
1.
Begin cooking the rice according to the package instructions (usually 2 parts water to 1 part rice). Once the rice is starting, chop the onion and garlic and add them to a large pan with a splash of olive oil.
2.
Once the onions and garlic have softened, add the lentils and allow them to cook dry for a minute or two, then add about 3 cups of water into the pan, cover, and let cook. Once that water is absorbed (15+ minutes), add the spices to taste (about 1/2 teaspoon of each to start), the can of tomatoes, and more water (if needed). Simmer for another 10-15 minutes until the lentils are fully cooked and the flavours have melded together perfectly. Give them a taste and adjust any seasonings as needed.
3.
At the very last minute, add a handful of chopped cilantro and remove from the heat. The rice should be cooked and fluffy at this point. To serve, add a few heaping spoons of rice to a plate and top with the lentils. Garnish with a lime wedge, some sliced chilies, and a sprig of cilantro.

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