Dal Bhat (Lentil Soup with Rice)

Ingredients

• 1 cup Red lentils
• 4 cups Water
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tbsp Ginger-garlic paste
• 2 tbsp Ghee (or vegetable oil)
• 1.5 cups Rice
• 2 cups Mixed vegetables (potatoes, cauliflower, spinach)
• 1/2 tsp Garam masala
• 1 tsp Salt

Instructions

1. 1Rinse the 1 cup of red lentils thoroughly under cold running water. Place the rinsed 1 cup of red lentils in a large heavy-bottomed pot. Add the 4 cups of water and the 1/2 teaspoon of turmeric powder to the pot. 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 thick soup.
2. 2While the lentils are simmering, prepare the rice. In a separate medium pot, cook the 1.5 cups of rice until it is tender and fluffy.
3. 3In a separate small pan, heat the 2 tablespoons of ghee (or vegetable oil) over medium heat (approximately 350°F / 175°C).
4. 4Once the ghee (or vegetable oil) is hot and shimmering, add the 1 teaspoon of cumin seeds and cook for about 30 seconds, until they begin to splutter and become fragrant. Immediately add the 1 tablespoon of ginger-garlic paste to the pan and sauté for 1 to 2 minutes, stirring constantly, until it turns a light golden brown and smells aromatic.
5. 5Carefully pour the hot cumin and ginger-garlic mixture (the tadka) over the cooked lentils in the large heavy-bottomed pot. Stir well to combine.
6. 6In a separate medium-sized pan, add the 2 cups of mixed vegetables (potatoes, cauliflower, spinach). Sprinkle with the 1/2 teaspoon of garam masala and the 1 teaspoon of salt. Cook over medium heat (approximately 350°F / 175°C), stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender when pierced with a fork.
7. 7Serve the cooked dal (lentil soup) hot alongside the cooked rice and the seasoned vegetable curry.

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