Dal Bhat (Lentil Soup with Rice)

Instructions

1. 1Measure the 1 cup of red lentils and 2 cups of basmati rice into separate bowls. Rinse both under cool running water until the water runs clear. Drain well and set aside.
2. 2Finely chop the 1 medium onion. Mince the 3 cloves of garlic and the 2.54 cm of ginger. Heat 2 tablespoons of ghee (or vegetable oil) in a large heavy-bottomed pot over medium heat, about 150°C. Add the chopped onion, minced garlic, and minced ginger. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and fragrant.
3. 3Add the 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pot. Stir constantly for 1 minute 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 25-30 minutes, or until the lentils are very soft and beginning to break down. Stir occasionally to prevent sticking.
5. 5While the lentils are simmering, in a separate medium saucepan, combine the 2 cups of basmati rice with 2 cups of water. Bring to a boil over medium-high heat, about 190°C. Once boiling, reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes off the heat.
6. 6During the last 5 minutes of the lentil simmering time, stir the about 142 g of spinach into the pot with the lentils. Cook until the spinach is wilted.
7. 7Stir 1 teaspoon of salt into the lentil and spinach mixture. Taste and add more salt if needed.
8. 8Serve the cooked dal (lentil soup) alongside the cooked basmati rice.

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