Dal bhat/ja: Difference between revisions
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{{Infobox food/ja | |||
| name = ダールバート | |||
{{Infobox food | |||
| name = | |||
| image = Dal chawal.JPG | | image = Dal chawal.JPG | ||
| caption = | | caption = ナスとサラダを添えたダールバート | ||
| alternate_name = | | alternate_name = ダールチャワル<br>ダールバート | ||
| country = [[Indian subcontinent]] | | country = [[:en:Indian subcontinent|インド亜大陸]] | ||
| region = [[Terai]] | | region = [[:en:Terai|タライ地方]]、[[:en:Bihar|ビハール]] | ||
| national_cuisine = [[Nepali cuisine| | | national_cuisine = [[Nepali cuisine/ja|ネパール]]、[[Indian cuisine/ja|インド]]、[[Bangladeshi cuisine/ja|バングラデシュ]]、[[Bhutanese cuisine/ja|ブータン]]、[[Sri Lankan cuisine/ja|スリランカ]]、[[Trinidad and Tobago cuisine/ja|トリニダード・トバゴ]]、[[Culture of Guyana/ja#Cuisine|ガイアナ]]、[[Surinamese cuisine/ja|スリナム]]、[[Jamaican cuisine/ja|ジャマイカ]]、[[Mauritian cuisine/ja|モーリシャス]]、[[Fijian food/ja|フィジー]] | ||
| creator = | | creator = | ||
| course = | | course = 食事 | ||
| served = | | served = | ||
| main_ingredient = | | main_ingredient = 米、野菜、レンズ豆、チャツネまたはアチャール | ||
| variations = | | variations = | ||
| calories = | | calories = | ||
| other = | | other = | ||
}} | }} | ||
<div lang="en" dir="ltr" class="mw-content-ltr"> | <div lang="en" dir="ltr" class="mw-content-ltr"> | ||
Revision as of 14:21, 19 August 2025
| ダールバート | |
|---|---|
 ナスとサラダを添えたダールバート | |
| 別名 | ダールチャワル ダールバート |
| フルコース | 食事 |
| 発祥地 | インド亜大陸 |
| 地域 | タライ地方、ビハール |
| 関連食文化 | ネパール、インド、バングラデシュ、ブータン、スリランカ、トリニダード・トバゴ、ガイアナ、スリナム、ジャマイカ、モーリシャス、フィジー |
| 主な材料 | 米、野菜、レンズ豆、チャツネまたはアチャール |
Dāl bhāt (Bhojpuri: 𑂠𑂰𑂪 𑂦𑂰𑂞, Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt) is a traditional meal from the Indian subcontinent. It consists of steamed rice and a stew of pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages.
At higher elevations in Nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grains 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, তরকারি in Bengali), a mix of available seasonal vegetables. It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar or loncha) is sometimes included. In Bengal (West Bengal and Bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).
Dal bhat bhujiya is a traditional dish eaten in Bihar along with chokha.
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Nepali khana—dal bhat tarkari -
Nepalese-style dal bhat -
Traditional dal bhat thali
See also
External links
- Dal Bhat recipe Archived 2019-06-02 at the Wayback Machine
- 5 dishes that you thought were Indian-origin, but actually aren't – article in India Today
- From Momos to Dal Bhat: Discovering 12 Must-Try Nepali Dishes Archived 2024-11-10 at the Wayback Machine – online article
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Dal bhat/ja(6 August 2025, at 06:58編集記事参照)を素材として二次利用しています。 Lua error in Module:Itemnumber at line 91: attempt to concatenate local 'qid' (a nil value). |