Dal bhat
Dāl bhāt (, , , , ,  dāil bhat / দালি ভাত dāli bhāt, ) is a traditional meal originated from the Indian subcontinent. It consists of steamed rice and a cooked lentil  or other pulses stew 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 (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 ( in Hindi, 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). 