Dal Bhat
दालभात
Nepal's national dish — lentil soup, steamed rice, and an array of side dishes that fuel the entire nation, twice a day, every day.
Region
Nationwide
Type
Main Course
Spice Level
🌶️🌶️ (2/5)
Diet
Non-vegetarian
Where to Try
Everywhere in Nepal. For a classic experience, try Bhojan Griha or Nepali Chulo in Kathmandu. On treks, every teahouse serves it.
Dal Bhat is not just a meal — it's a way of life. This combination of steamed rice (bhat), lentil soup (dal), vegetable curries (tarkari), pickles (achar), and sometimes meat is eaten by virtually every Nepali for both lunch and dinner, 365 days a year.
The beauty of Dal Bhat lies in its infinite variations. The dal can be made from dozens of lentil varieties — masoor, mung, rahar (pigeon pea), gahat (horse gram). The tarkari changes with the season. The achar ranges from fiery tomato-chili to fermented gundruk. In the Terai, it's served with fish curry; in the hills, with chicken or mutton; in Newari homes, with buffalo.
On treks, Dal Bhat is the go-to meal, available at every teahouse. The saying goes: 'Dal Bhat power, 24 hour!' — and it's true. The combination of carbohydrates, protein, and vegetables provides sustained energy. Most places offer unlimited refills.
A proper Dal Bhat thali on a brass plate, eaten with your right hand, with endless refills — this is the soul of Nepali cuisine.