A traditional dish from Nepal.
Dal
1½ cups of lentils or peas, rinsed (yellow and red cook fastest)
¾ cup chopped onion (raw or browned)
2 garlic cloves, minced
2 Tbsp butter
2 tsp cumin
1 tsp turmeric
¼ tsp cayenne
2 tsp ginger
¼ cup cilantro (fresh or 2 Tbsp dried)
1 Tbsp lime juice
1 can petite or fire-roasted diced tomatoes
1 Tbsp kosher salt
¼ tsp white or black pepper
5 cups water (more or less depending on desired consistency)
Bhat
1½ cups rice
3 cups water
1 Tbsp butter
1 tsp kosher salt
Directions
Melt butter in a 5-qt dutch oven. Sauté onions and garlic until tender then add dried lentils. Stir to coat lentils in butter then add cumin, turmeric, cayenne, ginger, cilantro, and lime juice. Stir to combine and add tomatoes and water. Simmer until lentils are tender, about 1 hour. Add water, if needed, to achieve desired consistency. Taste for seasoning.
For the rice, measure exactly; no guessing. In a saucepan, add butter and salt to water then bring to a boil. Pour in rice (stir only once), cover, and reduce heat to low. Simmer for 17 minutes and check for doneness.
Serve lentils over white rice in a bowl.