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Dal bhat ((ネパール語:दालभात), (ベンガル語:ডাল ভাত)) refers to a traditional meal which is 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 languages such as Assamese, Nepali, Bengali, Marathi, Hindi, Garhwali and Maithili. At higher elevations in Nepal, above 6500 feet, where rice does not grow well, other grain such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called ''dhido'' 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 ( 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. There is saying in Nepali " Dal Bhat power 24 hour". == See also == * Nepalese cuisine * Bengali cuisine * Sikkimese cuisine * Assamese cuisine * Bihari cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dal bhat」の詳細全文を読む スポンサード リンク
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