Lentils might be having a bit of a moment in the West now, but across South Asia, they have been a form of everyday sustenance for generations. 

I grew up eating dal almost daily, and while every country, region and home has its own version, there is something incredibly comforting about the simplicity of Nepalese-style dal bhat. The dal itself is warm, nourishing and deeply satisfying, especially when served with rice, pickles, chutneys or a few simple side dishes.

This version is quite close to the kind of dal I grew up eating, but with its own Nepalese-style character, especially from the mustard oil and the crispy tarka poured over the top. It is the kind of food that feels humble, but also complete.

For winter, it is perfect. Serve it simply with steamed rice and any South Asian pickles or chutney. You can also use different lentils depending on what you have at home.

Bowls of ingredients, including red lentils, chopped onion, chilli, oil and spices, on a bench

Red lentils give this dal a soft, creamy texture and the mustard-oil tarka adds a distinctive flavour. (ABC News: Nip Liyanapathirana)

NotesRed split lentils cook quickly and give this dal a soft, creamy texture. You can also use yellow lentils, mung dal or black lentils such as maas ko dal, but the cooking time and water quantity will change depending on the lentil. If using firmer lentils, simmer for longer and add more water as needed.Mustard oil gives this dal a distinct flavour, but it should be heated properly before adding the spices. If you can’t find mustard oil you can use vegetable oil — the flavour will be slightly different. The final dal should be comforting, savoury and lightly spiced, with the tarka adding texture, aroma and depth.Asafoetida, also known as hing, is a pungent spice commonly used in South Asian cooking, especially in lentil dishes, curries and pickles. It has a strong savoury aroma when raw, but once cooked in hot oil, it adds a deep umami, onion-garlic-like flavour to dishes.Alongside dal bhat, there are plenty of accessible chutneys and condiments that pair beautifully with it, such as coconut sambal, tomato chutney, coriander chutney, pickled onions, mint yoghurt, lime pickle or simple chilli crisps that add freshness, acidity and heat to the meal.Nip Liyanapathirana sits behind a bowl of his dal, holding a spoonful and smiling.

This version of dal is close to the kind Nip grew up eating, almost daily. (ABC News: Nip Liyanapathirana)

Posted Sat 18 Jul 2026 at 12:00pmSat 18 Jul 2026 at 12:00pm

Sat 18 Jul 2026 at 12:00pm