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Name: Dal Bhat
Total time: 50 min
Yield: Serves 4
Cuisine: Nepal
Ingredients: 300 g long-grain rice; 200 g red lentils; 1 onion; 4 cloves garlic; 15 g fresh ginger; 1 tomato; 2 tbsp ghee; 1 tsp cumin seeds; 1/2 tsp ground turmeric; 1 green chili; 1 1/2 tsp salt; 2 tbsp fresh cilantro

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Nepal50 minServes 4cooked before

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

grainvegetablespice & saucedairy & egg

Method

Rinse the rice until the water runs clear, then cook it in salted water until tender and fluffy; keep warm.
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.
Finely chop the onion, garlic, ginger, tomato, and green chili.
Heat the ghee, fry the cumin seeds until fragrant, then soften the onion, garlic, ginger, and chili.
Stir in the tomato and cook until it breaks down, then pour this tarka into the lentils with salt and simmer a few minutes.
Adjust thickness with water so the dal is pourable but not thin, and finish with chopped cilantro.
Serve the dal in a bowl beside a mound of rice.