What comes on the plate
The base is always rice and dal. The dal might be made from yellow, brown or black lentils, cooked thin or thick depending on the cook and the region. Beside it you will usually find tarkari, a vegetable curry made with whatever is in season, such as potato, cauliflower, beans or pumpkin.
Smaller portions fill the rest of the plate. Saag, stir-fried leafy greens, is common, and so is achar, a pickle or fresh relish that can be sour, spicy or both. Some meals add a meat or egg curry, yoghurt, or a few slices of cucumber and radish. A metal platter with small bowls around the edge is the classic way to serve it.
When and how it is eaten
Many families eat dal bhat twice a day, once in the late morning and again in the evening, with tea and lighter snacks in between. That rhythm can surprise travellers who expect a large lunch at midday.
Traditionally, people eat with the right hand, mixing a little dal and curry into the rice and gathering it into a mouthful. You are welcome to try, and nobody will mind if you ask for a spoon. Pour the dal over the rice a little at a time, so the rice stays easy to handle.
Second helpings and good manners
In many homes and simple eateries, rice, dal and vegetables are topped up as you go. When you have had enough, say so politely or hold your hand over the plate. Taking a little less to begin with is better than leaving a lot behind.
Avoid offering food from your own plate to someone else. Food that has touched your plate or mouth is often considered unclean to share. Our guide to Nepal etiquette covers this and other everyday customs.
Dal bhat at Bulbul
At Bulbul Farm Retreat, meals are home-cooked and use vegetables grown on the farm when the season allows. Ask the hosts what is cooking during your stay, and mention any dietary needs when you enquire so they can plan ahead. You can read more about farm-to-table food at Bulbul.