Dal Bhat

Ingredients

• Yellow lentils (toor dal) (1 cup)
• Water (4 cups)
• Ghee (clarified butter) (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Ginger (1 inch piece, grated)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1/2 teaspoon)
• Red chili powder (1/4 teaspoon)
• Salt (to taste)
• Cooked rice (2 cups)
• Fresh cilantro (for garnish)
• Lemon wedges (to serve)

Instructions

1. Thoroughly rinse the lentils under running water until the water runs clear. This helps to remove any dust or impurities.
2. In a large pot, combine the rinsed lentils and water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the lentils simmer for about 20 minutes, or until they are soft and tender.
3. While the lentils are cooking, heat the ghee in a separate pan over medium heat. Add the cumin seeds and let them splutter for a few seconds to release their aroma.
4. Add the finely chopped onion, minced garlic, and grated ginger to the pan. Sauté these ingredients until the onions become translucent and the mixture is fragrant.
5. Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix everything well to ensure that the spices are evenly distributed.
6. Once the lentils are cooked, transfer them to the pan with the spice mixture. Mix well and let the dal simmer for another 10 minutes. This allows the lentils to absorb all the wonderful flavors of the spices.
7. Serve the dal hot over steamed rice. Garnish with a sprinkle of fresh cilantro and a squeeze of lemon juice for a refreshing zing. Enjoy your authentic Nepalese Dal Bhat!