Browse all recipes tagged Daal Bhat.
Chicken Choila, the smoky, fiery Newari chicken dish. Boiled chicken tossed with mustard oil bloomed with charred dried chilies, ginger, garlic, lemon, and timur. Served at room temperature on every Newari khaja platter.
Gundruk ko Jhol, Nepal's national dish in liquid form. A bracing, sour-savory soup of fermented mustard greens with potato, tempered in mustard oil with timur. Eaten with hot rice on cold mountain evenings.
The Newari khaja set, a brass-platter feast of beaten rice, lentil cakes, smoky meat, and pickles. The quintessential Newari snacking tradition from the Kathmandu Valley, explained component by component.
The Thakali khana set, Nepal's most famous regional thali, refined over centuries by the Thakali people of the Kali Gandaki valley. Multiple curries, fresh greens, dried meat, yogurt, and pickles, all built around dal bhat.
Daal Bhat, the soul-warming Nepali staple of musuro (red lentil) soup served over steamed rice, finished with a sizzling ghee tempering. A taste of home in every bite.