Gluten-Free Dal Bhat (Lentil Soup with Rice)

Ingredients

• 1 cup Red Lentils
• 4 cups Water
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 piece Dried Red Chili
• 1 inch Ginger
• 2 cloves Garlic
• 2 tbsp Ghee (Clarified Butter) or Oil
• 1/2 tsp Salt
• 4 cups Cooked Rice (Basmati or other Gluten-Free variety)
• 4 wedges Lemon wedges

Instructions

1. 1Measure the 1 cup of Red Lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Transfer the rinsed 1 cup of Red Lentils to a large heavy-bottomed pot. Add the 4 cups of Water and the 1/2 tsp of Turmeric Powder. Bring the mixture to a rolling boil over high heat (approximately 212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the lentils are very soft and easily mashable with a spoon.
3. 3While the lentils are simmering, prepare the tempering. In a separate small saucepan, heat the 2 tbsp of Ghee or Oil over medium heat (approximately 325-350°F / 160-175°C) for 1 to 2 minutes, until shimmering.
4. 4Carefully add the 1 tsp of Cumin Seeds, the 1/2 tsp of Mustard Seeds, and the 1 piece of Dried Red Chili to the hot ghee or oil. Cook for 30 to 60 seconds, stirring constantly, until the mustard seeds begin to splutter and pop.
5. 5Peel and finely mince the 1-inch piece of Ginger and the 2 cloves of Garlic. Add the minced ginger and garlic to the pan with the spices. Sauté for 30 seconds, stirring constantly, until they become fragrant.
6. 6Once the lentils are soft and mushy, remove the pot from the heat. Carefully pour the hot tempering mixture from the small saucepan directly into the pot with the cooked lentils. Stir well to combine.
7. 7Add the 1/2 tsp of Salt to the dal and stir until fully dissolved.
8. 8Ladle the hot dal into four serving bowls. Serve immediately with the 4 cups of Cooked Rice on the side. Garnish each serving with one of the 4 Lemon wedges, if desired.

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