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Nepali Recipes
Dal Bhat
Dal (sauce)
1/2 cup of dal (black or yellow lentils)
1 teaspoons of salt
1/2 teaspoon of ghee
1/2 Gound ginger
4 cups of water
1 pinch of jimbu (Nepali rice)
Cooking Process
Boil water and a quarter of a tablespoon of ghee
Put the dal and the salt in the water and cook for an hour for black dal and half an hour for yellow dal
Add ground ginger
Take oil off fire
Heat the rest of the ghee in a stirring spoon and fry the jimbu and put it in the dal
Serve hot
Bhat (Nepali rice)
Wash two cups of rice.
Do not pour the water directly onto the rice
Pour the water first on the hand held over the rice so as not to break the grains
Wash the rice about four times and drain off the water
Add one and a quarter cups of water (sufficient to cover the rice) and a heaped tablespoon of ghee
Do not use poor ghee (if neccesary use butter instead)
Bring to the boil
Stir the rice four times.
Cook for fifteen minutes
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