Dal Bhat (Lentil Soup with Rice)
The classic Nepali staple - a flavorful lentil soup served with rice and optional vegetable curry.
Ingredients
- 1 cup Red lentils
- 1.5 cups Basmati rice
- 6 cups Water
- 1 medium Onion
- 1 medium Tomato
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Ghee (or vegetable oil)
- 1 tbsp Lemon juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the lentils and rice separately.
- 2In a pot, combine lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are soft.
- 3While lentils are cooking, cook the rice in a separate pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed and rice is fluffy.
- 4In a small pan, heat ghee (or oil) over medium heat. Add chopped onion and cook until golden brown.
- 5Add chopped tomato, garlic, and ginger and cook for a few minutes until softened.
- 6Stir in turmeric, cumin, and coriander powder. Cook for another minute.
- 7Pour the spice mixture into the cooked lentils. Add salt to taste and simmer for 5 minutes.
- 8Serve dal over rice. Add lemon juice before serving.
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