Dal Bhat Breakfast Bowl

Instructions

1. 1Measure 1 cup of red lentils and 3 cups of water into a large heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are very soft and have broken down. Stir in the 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Continue to simmer for another 5 minutes.
2. 2Measure 1 cup of basmati rice and rinse it under cold water until the water runs clear. Cook the rice according to your preferred method until fluffy.
3. 3While the rice and lentils are cooking, measure 2 tablespoons of mustard oil into a 25.4 cm skillet and heat over medium-high heat (190.6°C / 190°C). Add the 1 tablespoon of ginger-garlic paste and stir constantly for 30 seconds until fragrant.
4. 4Add the 1/2 medium onion, chopped into small pieces, and the 1/2 medium tomato, chopped into small pieces, to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent and the tomato has broken down.
5. 5Add the 4 cups of spinach to the skillet. Stir-fry for 2-3 minutes, or until the spinach is completely wilted. Season with salt.
6. 6To serve, spoon the cooked basmati rice into four bowls. Ladle the cooked red lentil mixture over the rice in each bowl. Top with the stir-fried spinach. Squeeze the 1 tablespoon of lemon juice over each bowl before serving.

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