Dal Bhat

दाल भात · Dāl Bhāt

Ingredients12

• long-grain rice300 g
• red lentils200 g
• onion1
• garlic4 cloves
• fresh ginger15 g
• tomato1
• ghee2 tbsp
• cumin seeds1 tsp
• ground turmeric1/2 tsp
• green chili1
• salt1 1/2 tsp
• fresh cilantro2 tbsp

Method

1. Rinse the rice until the water runs clear, then cook it in salted water until tender and fluffy; keep warm.
2. Rinse the lentils, cover with about 700 ml water, add turmeric, and simmer until soft and porridge-like, about 25 minutes, stirring and adding water if needed.
3. Finely chop the onion, garlic, ginger, tomato, and green chili.
4. Heat the ghee, fry the cumin seeds until fragrant, then soften the onion, garlic, ginger, and chili.
5. Stir in the tomato and cook until it breaks down, then pour this tarka into the lentils with salt and simmer a few minutes.
6. Adjust thickness with water so the dal is pourable but not thin, and finish with chopped cilantro.
7. Serve the dal in a bowl beside a mound of rice.