Dal Bhat, eaten twice a day, is a traditional Nepal food of boiled rice (bhat) and Dal (lentil soup). Bhat may be supplemented with roti or chapati (rounds of unleavened bread). Dal may be cooked with tomatoes, onion, chili, tamarind, garlic and ginger in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin and turmeric and a small portion of chutney or pickle (achar). Dal bhat tarkari is served with a mix of available seasonal vegetables (tarkari). There may also be yoghurt or curry made of chicken, goat meat or fish. Recipes vary by season, locality, ethnic group and family.