Dal Bhat (Lentil Soup and Rice)

Ingredients

• 1 cup Red Lentils
• 4 cups Water
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 1 tbsp Ginger-Garlic Paste
• 1 tbsp Ghee (Clarified Butter)
• 1 tsp Salt
• 2 cups Basmati Rice
• 4 cups Spinach
• 1 tbsp Vegetable Oil

Instructions

1. 1Combine the 1 cup of red lentils, 4 cups of water, and 1/2 teaspoon of turmeric powder in a medium saucepan. Bring the mixture to a boil over high heat (about 400°F or 200°C), then reduce the heat to low (about 200°F or 95°C). Cover the saucepan and simmer for 25-30 minutes, stirring occasionally, until the lentils are very soft and have broken down into a thick soup.
2. 2While the lentils simmer, heat the 1 tablespoon of ghee in a small skillet over medium heat (about 300°F or 150°C) until it is melted and shimmering. Add the 1 teaspoon of cumin seeds and cook for 30 seconds, until they begin to splutter and release a strong aroma. Stir in the 1 tablespoon of ginger-garlic paste and cook for 1 minute, stirring constantly, until it becomes fragrant and lightly golden.
3. 3Once the lentils are very soft, carefully pour the hot ghee and cumin seed mixture from the small skillet directly into the medium saucepan with the cooked lentils. Stir the mixture thoroughly into the lentils. Add the 1 teaspoon of salt and stir to combine.
4. 4Place the 2 cups of basmati rice into a fine-mesh sieve. Rinse the rice under cold running water for about 1 minute, or until the water runs clear, then drain it thoroughly.
5. 5Place the rinsed 2 cups of basmati rice in a medium pot. Add water to the pot (the specific amount of water for cooking rice is not listed in the ingredients). Bring the water to a boil over high heat (about 400°F or 200°C), then reduce the heat to low (about 200°F or 95°C). Cover the pot and simmer for 15-20 minutes, until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
6. 6While the rice cooks, heat the 1 tablespoon of vegetable oil in a large skillet over medium-high heat (about 375°F or 190°C) until it shimmers. Add the 4 cups of spinach to the hot skillet. Sauté the spinach, stirring frequently, for 2-3 minutes, until it is completely wilted and reduced in volume. Remove the skillet from the heat.
7. 7Serve the hot dal immediately alongside the cooked 2 cups of basmati rice and the sautéed 4 cups of spinach.

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