Gluten-Free Dal Bhat (Lentil Soup with Rice)

Instructions

1. 1Measure 1 cup of red lentils into a fine-mesh sieve. Rinse the red lentils under cold running water until the water runs clear, about 1 minute. Transfer the rinsed 1 cup of red lentils to a large heavy-bottomed pot. Add the 4 cups of water, 0.5 tsp of turmeric powder, 1 tsp of ginger, and 2 cloves of garlic to the pot. Bring the mixture to a 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 have broken down. Stir occasionally to prevent sticking.
2. 2While the lentils are cooking, measure 1.5 cups of Basmati rice into a medium saucepan. Add 3 cups of water and a pinch of salt (optional, as salt is added later). Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. 3Place a small saucepan or skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of ghee (or oil) to the pan. Once the ghee is melted and shimmering, add the 1 tsp of cumin seeds. Cook for about 30 seconds, until the cumin seeds are fragrant and lightly browned. Stir in the 1 tsp of coriander powder and cook for another 15 seconds, stirring constantly. Immediately pour this tempered mixture into the pot of cooked lentils. Stir well to combine. Add the 0.5 tsp of salt to the lentils and stir again.
4. 4Place a large skillet over medium-high heat (190.6°C / 190°C). Add the 1 tbsp of mustard oil to the skillet. Once the oil is hot and shimmering, add the about 142 g of spinach. Sauté the spinach, stirring frequently, for 2-3 minutes, or until it is wilted. Season with a pinch of salt (optional, as salt is added to the lentils).
5. 5Serve the cooked 1.5 cups of Basmati rice in bowls. Ladle the prepared dal (lentils) over the rice. Top with the sautéed about 142 g of spinach.