1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Dal Bhatrich600338<blockquote class="wp-embedded-content" data-secret="sB2nU2VnJw"><a href="https://marcwiner.com/zh-hant/dal-bhat/">正宗 Dal Bhat</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/dal-bhat/embed/#?secret=sB2nU2VnJw" width="600" height="338" title="正宗 Dal Bhat — Marc Winer" data-secret="sB2nU2VnJw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/08/dal-bhat-en-tete-750x563.jpg600450白飯如小山般堆起，蒸氣裊裊，一層細緻金黃的dal覆上飯粒，飄著酥油與炸蒜的香氣：這就是尼泊爾最具代表性的家常一餐。Dal bhat 既是餐食，也是儀式，更是全國共享的一套完整組合：蒸飯、湯汁狀的扁豆、當季蔬菜，以及風味鮮明的 achar。全都盛在金屬 thali 盤裡。https://marcwiner.com/zh-hant/dal-bhat/zh-hantMaas ko Daal – 尼泊爾黑烏豆達爾印度湯與高湯15851004150 克 黑烏豆（對半） (保留外皮)1 大匙 新鮮薑 (切絲)1.5 茶匙 新鮮薑 (切末)鹽 (依個人口味調整)0.5 茶匙 薑黃 (磨粉)0.5 茶匙 四川花椒 (磨粉)1 大匙 澄清奶油（ghee） (煮豆用)2 大匙 澄清奶油（ghee） (最後爆香用)2 乾紅辣椒 (對半切開並去籽)0.5 茶匙 jimbu (喜馬拉雅乾燥香草，若手邊沒有，可改用乾燥細香蔥代替)1 大撮 阿魏 (磨粉，可用洋蔥粉與蒜粉各半替代)2 瓣 大蒜 (大瓣，切薄片)840 毫升 水蒸白飯醃漬芥菜葉10https://marcwiner.com/wp-content/uploads/2025/08/dal-bhat-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400