Dairy-Free Dal Bhat (Lentil Soup and Rice) Breakfast Bowl

Ingredients

• 1 cup Red Lentils
• 4 cups Water
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Ghee Substitute (Coconut Oil or Vegan Butter)
• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Mustard Seeds
• 1/8 teaspoon Asafoetida (Hing)
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Salt
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the red lentils and place them in a pot with water and turmeric powder.
2. 2Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are soft and mushy.
3. 3While the lentils are cooking, prepare the tempering: Heat ghee substitute in a small pan.
4. 4Add cumin seeds and mustard seeds. Once they start to splutter, add asafoetida, minced garlic, and minced ginger.
5. 5Saute for a minute until fragrant, then pour the tempering over the cooked lentils.
6. 6Add salt to taste. Mix well.
7. 7Serve the dal over cooked rice in bowls.

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