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Dal Bhat (Lentil Soup and Boiled Rice)
Nepali Lentil Soup and Boiled Rice
3 cups water
1 cup red lentils
1 Tbls. fresh ginger, peeled, minced
1 tsp. seeded, chopped fresh green chili
1/2 tsp. salt
1 tsp. sugar
1/2 tsp. tamarind concentrate
1 tsp. vegetable oil
1/4 tsp. black mustard seed
1/2 tsp. five-spice


Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.

Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to a simmer. Add salt, sugar, and tamarind and stir to dissolve the tamarind. Remove from heat.

Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping, remove from heat and pour contents of pan over the lentil mixtures. Simmer 2-3 minutes. Stir in five-spice. Cover and let stand for a few minutes to help develop the flavors. Garnish with lemon wedges and cilantro and serve with boiled rice.

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Preparation Time: Serves:
Recipe Origin: Nepal
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