Dal Bhat (Lentil Soup and Rice)

Ingredients

• 1 cup Red lentils
• 1 cup Rice
• 4 cups Water
• 1/2 cup Onion (chopped)
• 1/2 cup Tomato (diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Salt
• 1 tablespoon Oil

Instructions

1. 1Measure the 1 cup of red lentils and 1 cup of rice into separate bowls. Add enough water to cover both and rinse them by swirling with your hands. Drain the water completely from both bowls.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of oil. Once the oil is shimmering, add the 1/2 cup of chopped onion, 2 cloves of minced garlic, and 1 teaspoon of grated ginger. Cook, stirring often, for 5-7 minutes, or until the onions are softened and lightly golden.
3. 3Add the 1/2 cup of diced tomato, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of coriander powder to the pot. Stir constantly and cook for 2 minutes until fragrant.
4. 4Add the rinsed 1 cup of red lentils and 4 cups of water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the lentils are very soft and have broken down.
5. 5While the lentils are simmering, cook the 1 cup of rice. You can do this in a separate pot on the stove or using a rice cooker. Ensure the rice is cooked through and fluffy.
6. 6Stir the 1/2 teaspoon of salt into the lentil soup. Taste and add more salt if desired. The soup should be thick and creamy.
7. 7To serve, ladle the cooked dal into bowls and serve alongside the cooked rice.

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