Dal Bhat (Lentil Soup with Rice)

Instructions

1. 1Measure 1 cup of red lentils into a large, heavy-bottomed pot. Add the 6 cups of water, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of salt. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the lentils are very soft and starting to break down.
2. 2While the lentils are simmering, measure 2 cups of basmati rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Add the rinsed rice to a medium saucepan with 4 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
3. 3Prepare the aromatics: Peel and finely mince 2 cloves of garlic. Peel and finely mince 2.54 cm of ginger. Peel and finely dice 1 medium onion.
4. 4In a separate 20.32 cm skillet, melt 2 tablespoons of ghee (or coconut oil) over medium heat (176.7°C / 175°C). Add 1 teaspoon of mustard seeds and 2 whole dried red chilies. Cook for about 30 seconds, until the mustard seeds begin to sputter and pop, and the chilies darken slightly. Be careful not to burn them.
5. 5Add the minced garlic, minced ginger, and diced onion to the skillet with the mustard seeds and chilies. Sauté, stirring frequently, for 5-7 minutes, or until the onions are translucent and the garlic and ginger are fragrant and lightly golden brown. Do not let them burn.
6. 6Carefully pour the contents of the skillet (the sautéed aromatics and spices) into the large pot with the cooked lentils. Stir well to combine. Let the dal simmer gently, uncovered, for another 5 minutes to allow the flavors to meld.
7. 7In the same 20.32 cm skillet used for the aromatics, add the about 142 g of spinach. Cook over medium heat (176.7°C / 175°C), stirring occasionally, for 2-3 minutes, or until the spinach is just wilted. Remove from heat.
8. 8To serve, ladle the dal over the cooked basmati rice. Place a portion of the wilted spinach on the side. Squeeze 2 teaspoons of lemon juice over the dal just before serving.

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