Dairy-Free Dal Bhat (Lentil Soup and Rice)

Ingredients

• 1 cup Red lentils
• 4 cups Water
• 1/2 tsp Turmeric powder
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds
• 2 tbsp Ghee substitute (coconut oil)
• 2 cups Rice
• 3 cups Mixed vegetables (cauliflower, potatoes, spinach)
• 1/2 cup Coconut milk
• 1 tsp Garam masala

Instructions

1. 1Measure the 1 cup of red lentils into a fine-mesh sieve and rinse them under cold running water until the water runs clear. Place the rinsed 1 cup of red lentils in a large heavy-bottomed pot with the 4 cups of water, 1/2 teaspoon of turmeric powder, and 1 tablespoon of ginger-garlic paste. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down.
2. 2While the lentils are simmering, measure the 2 cups of rice and rinse it under cold running water until the water runs clear. Place the rinsed 2 cups of rice in a medium saucepan with 3 cups of water and a pinch of salt (if desired, though salt is not listed as an ingredient). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes before fluffing with a fork.
3. 3In a small, separate saucepan, heat the 2 tablespoons of ghee substitute (coconut oil) over medium heat (350°F / 175°C). Once the oil is shimmering, add the 1 teaspoon of cumin seeds and sauté for 30-60 seconds, until they are fragrant and begin to lightly brown, being careful not to burn them.
4. 4Carefully pour the sautéed cumin seeds and the 2 tablespoons of ghee substitute (coconut oil) from the small saucepan into the large pot with the cooked lentils. Stir well to combine, then increase the heat to medium-low (300°F / 150°C) and simmer the lentil mixture, uncovered, for another 5-10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Add the 3 cups of mixed vegetables (cauliflower, potatoes, spinach) to the lentil pot. Stir everything together and continue to simmer, covered, for 10-15 minutes, or until the vegetables are tender. Stir in the 1/2 cup of coconut milk and the 1 teaspoon of garam masala, and heat through for 1-2 minutes without boiling.
6. 6Serve the prepared dal (lentil soup) hot alongside the cooked 2 cups of rice. Spoon the vegetable curry mixture over the rice or serve it on the side.

Substitutions

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