Daal Bhat: A Taste of Home

If home had a taste, for me, it would be the warming simplicity of Daal Bhat. As a Nepali immigrant living in the United States, there are times when the daily grind, the constant hustle and bustle, and the sheer magnitude of everything become overwhelming. At those moments, I find myself yearning for the familiar comforts of my homeland.

Nepal - a country beautifully nestled amidst the lofty, snow-capped peaks of the Himalayas. The air there carries the gentle scent of incense and marigold, and the bustling markets of Kathmandu vibrate with energy, echoing the harmonious chaos of life. But most importantly, it’s the soul-nourishing dishes of traditional Nepali cuisine that I miss the most.

One dish, in particular, carries the essence of Nepal for me, a humble yet fulfilling meal known as Daal Bhat. Daal Bhat, a combination of lentil soup (daal) and steamed rice (bhat), is not merely a staple food in Nepal; it’s an embodiment of our culture, our community, and our connection to the land.

Cooking Daal Bhat in my American kitchen, thousands of miles away from Nepal, feels like a ritual, a sacred act of remembrance, and a celebration of my roots. Each ingredient, each step in the process, brings back vivid memories of home – of my mother in our family kitchen, of the laughter-filled meals shared with siblings, of the sense of belonging that only ‘home’ can provide.

Ingredients

• 1 cup of lentils (You can find lentils at most grocery stores in the international foods aisle)
• 2 cups of rice
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt to taste
• A handful of fresh coriander leaves
• 2 tablespoons of cooking oil

Instructions

1. Rinse the lentils under cold water until the water runs clear.

2. In a large pot, add the lentils, 4 cups of water, turmeric, and salt. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft and creamy. This is your daal (lentil soup).

3. While the lentils are cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions. This is your bhat (rice).

4. In a separate pan, heat the oil over medium heat. Add the chopped onion and minced garlic, and sauté until they’re soft and fragrant. Add the cumin and cook for another minute.

5. Add the onion and garlic mixture to the pot of daal and stir well. Let it cook for a few more minutes for the flavors to meld together.

6. Garnish the daal with fresh coriander leaves.

To serve, ladle the warm daal over the steamed rice. The result is a comforting, home-cooked Nepali meal that transcends geographical boundaries. Every bite is a remembrance of home, a testament to my heritage, and a tribute to the universal language of food that connects us all. No matter where you are, I hope this simple yet profound dish brings you the same joy and comfort it brings me.