Dal bhat

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Dāl bhāt (Bhojpuri: 𑂠𑂰𑂪 𑂦𑂰𑂞, Template:Langx, Template:Langx, Template:Langx, Template:Langx, Template:Langx, Template:Langx dāil bhat / দালি ভাত dāli bhāt) is a traditional meal from Nepal. It consists of steamed rice and a stew of pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.

At higher elevations in Nepal, above Script error: No such module "convert"., where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread).

Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.

Dal bhat is often served with vegetable tarkari or torkari (Script error: No such module "Lang". in Nepali, তরকারি in Bengali), a mix of available seasonal vegetables. It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar or loncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Dal Bhat Bhujiya is a traditional dish eaten in the Bihar along with chokha.

See also

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References

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External links

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