Vegan Dal Bhat (Lentil Soup and Rice)

Ingredients

• 1 cup Red Lentils
• 4 cups Water
• 1 cup Coconut Milk
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 cups Spinach, chopped
• 2 cups Basmati Rice
• 2 tablespoons Vegetable Oil
• 1 tablespoon Lemon Juice

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. Set aside the rinsed lentils.
2. 2In a large, heavy-bottomed pot (at least 6-quart capacity), combine the rinsed 1 cup of Red Lentils, 4 cups of Water, the 1 medium chopped Onion, the 2 minced Garlic cloves, the 1 tablespoon minced Ginger, the 1 teaspoon Turmeric Powder, the 1 teaspoon Cumin Powder, the 1 teaspoon Coriander Powder, the 1/2 teaspoon Garam Masala, and the 1 teaspoon Salt.
3. 3Place the pot over high heat (to bring the contents to 212°F / 100°C) and bring the mixture to a rolling boil, which should take about 5-7 minutes. Once the mixture is actively boiling, reduce the heat to low (to maintain a gentle simmer, approximately 185-205°F / 85-96°C), cover the pot, and let it simmer for 30-35 minutes, stirring occasionally every 10 minutes to prevent sticking, until the lentils are very soft and starting to break down.
4. 4While the lentils are simmering, cook the rice: In a separate medium pot (at least 3-quart capacity), bring 4 cups of water to a rolling boil over medium-high heat (to bring the water to 212°F / 100°C). Add the 2 cups of Basmati Rice, stir once, then reduce the heat to low (to maintain a gentle simmer, approximately 185-205°F / 85-96°C), cover the pot, and simmer for 15-20 minutes, or until all the water is absorbed and the rice grains are tender.
5. 5Once the lentils are very soft, stir the 1 cup of Coconut Milk and the 2 cups of chopped Spinach into the dal. Continue to cook over low heat (approximately 185-205°F / 85-96°C) for another 5 minutes, stirring occasionally, until the spinach has completely wilted into the lentil mixture. Remove the pot from the heat.
6. 6Stir the 2 tablespoons of Vegetable Oil and the 1 tablespoon of Lemon Juice into the cooked dal. Taste the dal and, if desired, stir in additional salt, 1/4 teaspoon at a time, until it reaches your preferred seasoning.
7. 7To serve, ladle the hot dal into individual bowls and spoon the cooked basmati rice alongside it.

Related Guides