🇳🇵 Nepal
Dal Bhat, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
25 min2 to wash
3 lazy steps
- 1
Boil 180 ml red lentils with 500 ml water, 1/2 tsp turmeric, and 1/2 tsp salt in a pot over medium heat for 15 minutes until soft.
- 2
Sauté 1/2 chopped onion, 1 tsp minced ginger, and 1 tsp minced garlic in 1 tbsp ghee over medium heat for 3 minutes, then stir into the dal.
- 3
Serve hot alongside 500 ml cooked basmati rice with lime wedges and cilantro.
🇳🇵 How it's eaten in Nepal
In Nepal, it is traditionally served with tomato pickle (golbhedako achhar), papadums, and sliced raw onion.
Ingredients (serves 2)
- red lentils180 ml
- turmeric powder1/2 tsp
- salt1/2 tsp
- ghee1 tbsp
Swap: 1 tbsp butter（Everyday staple）
- yellow onion, chopped1/2
- ginger, minced1 tsp
- garlic, minced1 tsp
- cooked basmati rice500 ml
- cumin seeds1/2 tsp
Swap: 1/2 tsp ground cumin（No toast needed）
- dry red chilies2
Swap: 1/4 tsp red pepper flakes（Supermarket staple）
Authentic ingredients in Nepal
- red lentils250 ml
- turmeric powder1/2 tsp
- salt1/2 tsp
- ghee1 tbsp
- yellow onion, chopped1/2
- ginger, minced1 tsp
- garlic, minced1 tsp
- cumin seeds1/2 tsp
- dry red chilies2
- cooked basmati rice500 ml
Optional authentic touch
Blooming whole cumin seeds and dry red chilies in hot ghee (tadka) at the end infuses the dal with authentic aromatic heat.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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