Dal Bhat (Lentil Soup and Rice)

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup red lentils and 6 cups water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are very soft and starting to break down. Stir occasionally to prevent sticking.
2. 2While the lentils are simmering, rinse the 2 cups basmati rice under cold running water until the water runs clear. In a separate medium saucepan with a tight-fitting lid, combine the rinsed rice with 4 cups of water. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting, cover tightly, and steam for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let the rice stand, covered and off the heat, for 5 minutes before fluffing with a fork.
3. 3In a separate medium saucepan, heat the 2 tablespoons mustard oil over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
4. 4Add the 1 tablespoon ginger-garlic paste to the saucepan with the onions and sauté for 1 minute until fragrant, stirring constantly.
5. 5Add the 1 medium tomato, chopped, to the saucepan and cook, stirring occasionally, until it has softened, about 3-5 minutes.
6. 6Stir in the 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Pour the cooked lentil mixture from the large pot into the saucepan with the onion and spice mixture. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat (148.9°C / 150°C) and cook for 5 minutes, allowing the flavors to meld. Stir in the 1 tablespoon ghee until melted.
8. 8Serve the lentil soup hot over the cooked basmati rice. Garnish with the 2 tablespoons cilantro, chopped.

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