作法
- 煮飯：白米洗兩次；每杯米加 1.5 杯水，蓋鍋燜煮 18 分鐘，再靜置 10 分鐘。
- 煮扁豆：洗淨的扁豆與 1.2 公升水、薑黃粉、鹽一同煮滾，撇去浮沫。轉小火，半掩鍋蓋燉 25 分鐘，直到扁豆化成粥狀。
- 做蔬菜咖哩（tarkari）：寬鍋熱 1 大匙酥油，下一半的孜然籽爆香。加入洋蔥丁炒 5 分鐘，再下一半的薑蒜末與辣椒炒 60 秒。倒入選好的蔬菜、番茄與尼泊爾綜合香料，加蓋燜煮 12 分鐘至蔬菜熟軟，調味。
- 為扁豆做最後熗鍋：小鍋熱剩下的 1 大匙酥油，將剩餘孜然與葫蘆巴籽爆香，加入咖哩葉、薑蒜末與綠辣椒，整鍋淋在煮好的扁豆上，輕輕攪拌。
- 擺盤：白飯堆在大圓盤中央，扁豆盛入小碗放一旁，蔬菜咖哩放在扁豆旁邊，再加一小堆 gundruk 或醃漬小菜。
- 依尼泊爾傳統用右手進食——把白飯與一匙扁豆、一塊咖哩蔬菜及少許醃菜在指間捏合。達巴是層層疊味的一餐；尼泊爾人說「dal bhat power, 24 hour」，這頓飯就是要支撐一整天的勞動。
Common questions
Can 達巴 be made ahead?
達巴 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 達巴 spicy?
達巴 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 達巴 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 達巴 to make at home?
達巴 is approachable for a home cook with basic stove skills — total time about 65 minutes, no special technique required.
Can 達巴 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
達巴是尼泊爾的國民料理，數千萬人每天吃兩次，從登山步道上的嚮導到加德滿都的高級餐館都離不開它。圓形金屬餐盤上分區擺放白飯、扁豆、蔬菜、醃菜與優格的傳統，貫穿山區與特萊平原。每一道組成都隨季節、地域、種姓與家族而異。加德滿都谷地原住的尼瓦爾人、高種姓的婆羅門—剎帝利、以及西部山區的馬嘉與古隆族，各自有細膩的版本。最普遍的尼泊爾用餐問候語是「khaja khaisyo？」——「你吃了嗎？」
