Dal Bhat (Lentil Soup and Rice - Soy-Free)

Ingredients

• 1 cup Red lentils
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 inch Ginger
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 2 cups Rice
• 6 cups Water

Instructions

1. 1Measure the 1 cup of red lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2In a large 4-quart heavy-bottomed pot, combine the rinsed 1 cup of red lentils, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, the 1 inch of ginger (peeled and finely minced), the 3 cloves of garlic (peeled and finely minced), and 1 teaspoon of salt. Pour in 6 cups of water.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally. The lentils are cooked when they are very soft and have started to break down, thickening the soup.
4. 4While the lentils are simmering, measure the 2 cups of rice into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. In a separate medium saucepan with a lid, combine the rinsed 2 cups of rice and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 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.
5. 5In a small skillet, heat the 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add the remaining 1 clove of garlic (peeled and thinly sliced) and fry for 1-2 minutes until lightly golden and fragrant. Be careful not to burn it.
6. 6Carefully pour the hot oil and fried garlic from the small skillet into the pot of cooked lentils. Stir well to combine.
7. 7Serve the cooked dal (lentil soup) hot alongside the fluffy cooked rice.

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