Dal bhat

Dāl bhāt is a traditional meal from Nepal and 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, 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.
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, a mix of available seasonal vegetables. It is also called dal bhat tarkari in Nepali and Bengali. A small portion of pickle is sometimes included. In Bengal dal bhat may accompany machh bhaja.
Dal bhat bhujiya is a traditional dish eaten in Bihar along with chokha.