Dairy-Free Black Lentil (Dal) Bhat with Brown Rice

Instructions

1. 1Measure 1 cup of black lentils and 1 cup of brown rice into a fine-mesh sieve. Rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of black lentils, 1 cup of brown rice, and 4 cups of water. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until both the lentils and rice are tender and have absorbed most of the water.
3. 3While the lentils and rice are simmering, place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of plant-based oil. Once the oil is shimmering, add the 1 medium onion, chopped, and sauté for 5 to 7 minutes, until it turns golden brown.
4. 4Add the 2 cloves of garlic, minced, and the 1 teaspoon of ginger, minced, to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 1 medium tomato, chopped, to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the tomato has softened.
6. 6Stir in the 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, and 1 teaspoon salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Carefully pour the cooked lentil and rice mixture from the pot into the skillet with the spices. Stir everything together. If the mixture seems too thick, add the remaining 2 cups of water to reach your desired consistency. Increase the heat to medium (176.7°C / 175°C), bring to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.
8. 8Remove the skillet from the heat. Stir in the 1 tablespoon of lemon juice.
9. 9Serve the dal bhat hot.

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