Dal Bhat

Dal Bhat

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Dal, or lentils, and bhat, steamed rice, comprise the staple dish of Nepal and the region of Bengal. Meals like this one are traditionally eaten twice a day on large metal platters called thalis. The ingredients vary by region, including different vegetables and condiments. We used toor dal, split yellow lentils that are also called pigeon peas, but red, brown, or any lentil could also be used.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Dal Bhat
Title
  • ¾ cup Basmati Rice
  • 5 oz Baby Carrots
  • 2 cloves Garlic
  • 1 bunch Cilantro
  • 1 Small Piece Ginger
  • 1 Long Red Chili Pepper
  • 1 Onion
  • 1 sprig Fresh Curry Leaves
  • 1 tsp Black Mustard Seeds
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • ½ tsp Turmeric
  • 1 cup Yellow Lentils
  • 1 cup Vegetable Broth
  • 1 Lime
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 20 to 25 minutes, or until the water is absorbed and the rice is cooked through.
Prepare your ingredients:
2 Prepare your ingredients:
While the rice cooks, prepare your ingredients. Wash and dry the fresh produce. Cut the carrots into 2-inch pieces on an angle. Peel and roughly chop the garlic. Very roughly chop the cilantro. Peel and mince the ginger. Slice the chili pepper on an angle. Peel and slice the onion.
Cook the aromatics:
3 Cook the aromatics:
In a medium pot, heat some oil on medium until hot. Add the curry leaves and mustard seeds. Cook about 30 seconds, stirring occasionally until the mustard seeds pop. (Stand back as the oil may splatter as the seeds pop.)
4. Add the vegetables & lentils:
4 4. Add the vegetables & lentils:
Add the garlic, ginger, onion and carrots. Cook 3 to 4 minutes, or until softened, stirring occasionally. Add the garam masala, cumin, and turmeric. Cook 30 about seconds, stirring until fragrant. Add the lentils, stirring to coat them in the spices.
Finish cooking the lentils:
5 Finish cooking the lentils:
Add the vegetable broth and 2 cups of water. Allow the mixture to come to a boil, then cover, reduce the heat to medium-low and simmer 20 to 25 minutes, or the lentils are cooked through and the mixture has thickened, stirring occasionally.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 bowls or plates. Top the rice with the lentil mixture. Squeeze some lime juice over the top of each. Garnish with the cilantro and chili pepper. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Dal Bhat

Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 20 to 25 minutes, or until the water is absorbed and the rice is cooked through.
2 Prepare your ingredients:
While the rice cooks, prepare your ingredients. Wash and dry the fresh produce. Cut the carrots into 2-inch pieces on an angle. Peel and roughly chop the garlic. Very roughly chop the cilantro. Peel and mince the ginger. Slice the chili pepper on an angle. Peel and slice the onion.
Prepare your ingredients:
Cook the aromatics:
3 Cook the aromatics:
In a medium pot, heat some oil on medium until hot. Add the curry leaves and mustard seeds. Cook about 30 seconds, stirring occasionally until the mustard seeds pop. (Stand back as the oil may splatter as the seeds pop.)
4 4. Add the vegetables & lentils:
Add the garlic, ginger, onion and carrots. Cook 3 to 4 minutes, or until softened, stirring occasionally. Add the garam masala, cumin, and turmeric. Cook 30 about seconds, stirring until fragrant. Add the lentils, stirring to coat them in the spices.
4. Add the vegetables & lentils:
Finish cooking the lentils:
5 Finish cooking the lentils:
Add the vegetable broth and 2 cups of water. Allow the mixture to come to a boil, then cover, reduce the heat to medium-low and simmer 20 to 25 minutes, or the lentils are cooked through and the mixture has thickened, stirring occasionally.
6 Plate your dish:
Divide the rice between 2 bowls or plates. Top the rice with the lentil mixture. Squeeze some lime juice over the top of each. Garnish with the cilantro and chili pepper. Enjoy!
Plate your dish: