Dal Bhaat Recipe

Gujarati dal bhaat is light wight food it is flavourful and delicious dish that features a serving of traditionally made dal prepared bhaat (rice) so let’s make Gujarati style dal bhaat

Ingredients

1/5 Cup toor dal

3 Tablespoon peanuts

2-3 Cup water

1/5 Cup tomato

1 Green chili

1 Tablespoon ginger paste

1 Tablespoon jaggery

1 Tablespoon lemon juice

1/5 Tablespoon coriander leaves

1/4 Tablespoon red chili powder

1/2 Tablespoon turmeric powder

1/2 Tablespoon coriander powder

As needed salt

1 Bay leaves

A pinch of hing

1 Tablespoon oil

Ingredients for Rice

2 Cup rice

1 Tablespoon ghee

3 Cup water

As needed salt

Step:1

Rinse the dal , add peanut and water , and cook for 5-6 whistles in a presser cooker

Step:2

Heat some oil add bay leaves , pinch of hing , cumin seed , ginger paste and green chili saute it

Step:3

Add chopped tomatoes cook till soft stir turmeric powder , red chili powder , coriander powder and as needed salt

Step:4

Pour the cooked dal add jaggery and lemon juice and it cook for 9-10 minutes after 10 minutes garnish with coriander leaves

Step:5

Now let’s make rice rinse the rice add , oil , water , and salt and cook till fluffy add ghee serve it hot and enjoy the dal bhaat

Video For Dal Bhaat

FAQs

1. What type of dal is best for authentic Dal Bhaat

 Traditional choices:

• Masoor dal (red lentils) for quick cooking

• Toor dal (yellow pigeon peas) for richer flavor

• Mixed dal combo for depth

2. Why is my dal too watery/thick

• Perfect consistency: Should coat the back of a spoon

• Fix thin dal: Simmer uncovered 5-7 mins more

• Fix thick dal: Add hot water ¼ cup at a time

3. Can I make this dish in a pressure cooker

Yes Standard method:

1. Cook dal with turmeric (3 whistles)

2. Temper spices separately

3. Combine and simmer 2 mins

4. What makes Nepali dal different

Key flavor boosters:

• Timur (Szechuan pepper) for citrusy heat

• Gundruk (fermented greens) for umami

• Mustard oil in tempering

5. How do I store leftovers

• Refrigerate separately:

  • Dal: 3-4 days

  • Rice: 2-3 days

• Reheat: Add water to dal while warming

6. What vegetables pair well

Traditional sides:

• Tarkari (spiced mixed veggies)

• Saag (mustard greens)

• Aloo tama (potato-bamboo shoot curry)

Conclusion

Dal Bhaat isn’t just Nepal’s staple meal – it’s a perfect balance of nutrition and comfort, with:

• Protein-packed lentils simmered to perfection

• Fluffy rice that soaks up flavors

• Spiced tempering that elevates every bite