Dairy-Free Dal Bhat (Lentil Soup and Rice)

Instructions

1. 1Rinse the 1 cup of red lentils under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed 1 cup of red lentils to a large heavy-bottomed pot (e.g., a 4-quart / 4000 ml pot). Add the 6 cups of water and the 1/2 teaspoon of turmeric powder to the pot.
2. 2Place the pot over high heat (e.g., 204.4°C / 200°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (e.g., 93.33°C / 95°C), cover the pot, and simmer for 30 to 35 minutes, stirring occasionally, until the lentils are very soft and have broken down into a thick, creamy soup.
3. 3While the lentils simmer, finely dice the 1/2 cup of onion, mince the 2 cloves of garlic, and grate or finely mince the 2.54 cm piece of ginger. In a 25.4 cm skillet or frying pan, heat the 1 tablespoon of vegetable oil over medium heat (e.g., 148.9°C / 150°C). Add the diced 1/2 cup of onion, minced 2 cloves of garlic, and minced 2.54 cm piece of ginger to the hot oil, then sauté for 5 to 7 minutes, stirring frequently, until the onion is translucent and lightly golden brown.
4. 4Add the 1/2 teaspoon of cumin powder and the 1/4 teaspoon of garam masala to the skillet with the sautéed aromatics. Cook for 30 seconds, stirring constantly, until fragrant. Carefully pour the entire contents of the spiced skillet into the pot of simmering lentils and stir well to fully combine.
5. 5Rinse the 2 cups of rice under cold running water until the water runs clear. In a medium saucepan (e.g., a 2-quart / 2000 ml saucepan) with a tight-fitting lid, combine the rinsed 2 cups of rice with 4 cups of water. Bring the water to a boil over high heat (e.g., 204.4°C / 200°C), then reduce the heat to low (e.g., 93.33°C / 95°C), cover tightly, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let rest, still covered, for 5 minutes to allow the steam to finish cooking the rice and ensure fluffiness.
6. 6Ladle the hot dal into serving bowls and serve immediately alongside the cooked rice. Squeeze the 1 tablespoon of lemon juice evenly over the dal and rice just before eating.

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