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Dal bhat (Nepali: दालभात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात) is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India. It consists of steamed rice and a cooked lentil soup called dal. It is a staple food in these countries. Bhat or Chawal means "boiled rice" in a number of Indo-Aryan languages.

Dal bhat
Dalbath.jpg
Nepalese style Dal bhat Thali set in Kathmandu
Alternative names Dal Chawal
Course Meal
Region or state Indian subcontinent
Main ingredients rice-and-water dough, vegetable, lentils, chutney
Cookbook: Dal bhat  Media: Dal bhat
Dal bhat from Kavre and Ramechhap of Nepal
Dal chawal in Assamese thali

At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called Dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread).

Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, 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 or torkari (तरकारी in Nepali) – a mix of available seasonal vegetables. It is also called Dal Bhat Tarkari (दाल भात तरकारी) in Nepali. There may also be yogurt or curry made of chicken, goat meat or fish. A small portion of pickle (called achar) is sometimes included.

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