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Dal Bhat

Nepalese Lentil Soup

  • Heat Mild
  • Serves 4
  • Prep 10 mins
  • Cook 20 mins

A beautiful lentil dhal flavoured with a spicy tomato masala.

Hari says

Dal and rice forms the foundation of Nepalese cuisine and from these very basic ingredients a number of different dishes take shape. Dal translates to lentils and bhat to rice and this very humble combination is the main staple of many in Nepal. You can also add a vegetable dish on the side making this into dal bhat tarkari but I have kept it simple. with just the dal recipe. Some people like to add tomatoes others keep it super simple like this one.

To get the main ingredients for my dhal recipe,check out my dhal recipe kit here.

  • Ingredients
  • Method


  • 2 tbsp ghee or oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 5cm piece of ginger, grated
  • 1 tsp coriander seeds, crushed
  • 1 green chilli (optional)
  • ½ tsp red chilli powder
  • ½ tsp turmeric
  • 200g red lentils, washed
  • 700ml water
  • 1 tsp salt


  • Handful of coriander, chopped


  1. Heat the ghee or oil in a large frying pan and cook the onions until translucent but not brown.
  2. Turn the heat to low and add in the garlic, ginger, chopped chilli (if using) crushed coriander seeds, red chilli powder and turmeric. Stir to combine for about 3 minutes or so.
  3. Add the red lentils and mix with the onion mixture.
  4. Pour thd water in and bring it to a boil, add the salt and reduce heat to a simmer for about 15 minutes or until the lentils are tender.
  5. Remove from the heat and stir in the fresh coriander.

Served with

This dal is served with plain steamed rice 'bhat'.

Foodies100 Index of UK Food Blogs

Nutritional information

Typical values* per Serving
Fat (g)3.3
of which saturates (g)1.9
Carbohydrates (g)9.4
of which sugars (g)2.3
Fibre (g)1.3
Protein (g)3.7
Salt (mg)1.3
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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