Dal Bhat

Method

Rinse the red lentils and rice separately under cold water until the water runs clear. In a large pan, heat 1 tablespoon of ghee and fry the cumin seeds and dried chillies until fragrant, then add the diced onions, garlic, and ginger, cooking until golden. Add the lentils with 600ml water and turmeric, bringing to a simmer and cooking for 20-25 minutes until the lentils break down into a creamy consistency, stirring occasionally and adding more water if needed. In a separate pan, cook the rice in 600ml water with a pinch of salt for 15-18 minutes until fluffy and tender. Heat the remaining ghee in a small pan and fry thinly sliced onions until deep golden brown for the tadka. Serve the dal in bowls alongside mounded rice, drizzle with the ghee and crispy onions, and season with salt to taste.