Nepali Khana

Dal bhat (Hindi: दालभात) is a traditional India and Nepali staple food consisting of cooked or steamed rice or sometimes other cereal bhat and lentil soup Dal. It is generally eaten twice a day: mid-morning and early evening. Bhat means boiled rice. At higher elevations where rice does not grow well, other grain such as makkai (maize), fapar (buckwheat), jahun (barley) or kodor (millet) may be substituted in a cooked preparation called atho or dhiru. Bhat may be supplemented with roti or chapati (rounds of unleavened bread). Dal may be cooked with tomatoes, onion, chili, garlic and ginger in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin and turmeric. Recipes vary by season, locality, ethnic group and family. Dal bhat is often served with vegetable tarkari - a vegetable curry with spices similar to those of Indian cuisine. Then it is called Dal bhat tarkari (दाल भात तरकारी). There may also be yoghurt or curry made of chicken, goat meat or fish. A small portion of chutney or pickle (called achar) is usually included.