Dal Bhat (Lentil Soup with Rice)

Instructions

1. 1Measure the 1 cup of red lentils into a large, heavy-bottomed pot. Add the 4 cups of water, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of minced ginger, 2 cloves of minced garlic, and 1 teaspoon of salt. Stir everything together.
2. 2Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The lentils are ready when they are very soft and have a creamy consistency.
3. 3While the lentils are simmering, prepare the 2 cups of Basmati rice. In a separate medium saucepan, combine the 2 cups of Basmati rice with 4 cups of water and a pinch of salt (if desired, not listed but standard for rice). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
4. 4In a separate medium skillet, heat the 2 tablespoons of ghee or vegetable oil over medium heat (176.7°C / 175°C). Add the 1/2 medium chopped onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and golden brown.
5. 5Add the 2 cups of mixed vegetables (cauliflower, potatoes, beans) to the skillet with the onions. Pour in the 1 cup of vegetable broth. Cover the skillet and cook over medium heat for 10 to 15 minutes, or until the vegetables are tender when pierced with a fork.
6. 6To serve, ladle the cooked dal into bowls. Spoon the cooked Basmati rice alongside the dal, and arrange the cooked mixed vegetables on top or to the side of the dal and rice.

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