Gluten-Free Dal Bhat (Lentil Soup with Rice)

Instructions

1. 1Measure 1 cup of red lentils and 2 cups of basmati rice. Rinse the red lentils and basmati rice separately under cold running water until the water runs clear. Set aside.
2. 2In a large, heavy-bottomed pot, combine the 1 cup of red lentils, 4 cups of water, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and starting to break down. Stir occasionally to prevent sticking.
3. 3While the lentils are simmering, cook the 2 cups of basmati rice. In a separate medium saucepan, combine the 2 cups of basmati rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes.
4. 4In a separate medium skillet, heat 2 tablespoons of ghee or oil over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and sauté for 5-7 minutes, or until softened and lightly golden. Add the 2 cloves of garlic, minced, and 1 teaspoon of ginger, minced, and cook for another 1 minute until fragrant, stirring constantly.
5. 5Add the 2 cups of spinach, chopped, and 1 medium tomato, chopped, to the skillet with the onion, garlic, and ginger. Cook for 3-5 minutes, stirring occasionally, until the spinach has wilted and the tomato has softened. This mixture will be added to the lentil soup.
6. 6Stir the cooked spinach and tomato mixture from the skillet into the pot of cooked lentils. Stir well to combine everything. Heat the dal gently for 2-3 minutes over low heat to ensure it is warmed through.
7. 7Serve the hot dal (lentil soup) alongside the fluffy basmati rice. The cooked spinach and tomato mixture is considered part of the dal.

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