Dal Bhat (Lentil Soup with Rice)

Ingredients

• 1 cup Red lentils
• 4 cups Water
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Garam masala
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 1 medium Onion, chopped
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 2 cups Rice
• 2 cups Mixed vegetables (cauliflower, beans, potatoes)

Instructions

1. 1Rinse the 1 cup of red lentils under cold running water. Place the rinsed lentils in a large heavy-bottomed pot. Add the 4 cups of water and the 1/2 teaspoon of turmeric powder. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 to 40 minutes, or until the lentils are very soft and have broken down into a mushy consistency. Stir occasionally to prevent sticking.
2. 2While the lentils are simmering, prepare the tempering. Heat the 2 tablespoons of vegetable oil in a medium skillet over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and sauté for 5 to 7 minutes, until it begins to turn golden brown. Add the 1 tablespoon of ginger, minced, and the 2 cloves of garlic, minced. Cook for another 1 to 2 minutes, stirring constantly, until fragrant.
3. 3Add the 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala to the skillet with the onions, ginger, and garlic. Stir everything together and cook for 1 minute more, until the spices are fragrant. Be careful not to burn the spices.
4. 4Carefully pour the contents of the skillet (the tempered onion, ginger, garlic, and spices) into the pot with the simmering lentils. Stir well to combine. Add the 1 teaspoon of salt. Continue to simmer the dal, uncovered, for another 5 minutes, allowing the flavors to meld.
5. 5While the dal is finishing, cook the 2 cups of rice. In a separate medium saucepan, combine the 2 cups of rice with 4 cups of water and a pinch of salt (if desired, though salt is already in the dal). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
6. 6Prepare the mixed vegetables. Heat a separate large skillet over medium-high heat (375°F / 190°C). Add the 2 cups of mixed vegetables (cauliflower, beans, potatoes). Sauté the vegetables for 8 to 10 minutes, stirring occasionally, until they are tender-crisp and lightly browned. You can add a pinch of the remaining spices from the tempering step if you like, but this is optional.
7. 7Serve the Dal Bhat hot. Ladle the lentil soup (dal) into bowls. Serve alongside the cooked rice and the sautéed mixed vegetables.

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