Dal Bhat

Ingredients

• 8¾ ozLentilsred, yellow or green lentils or split mung dal, rinsed
• 5¼ ozRicelong-grain or basmati rice, rinsed
• 2Onionfinely chopped, for the base
• 4 clovesGarlicfinely chopped
• ⅔ ozGingerpeeled and grated
• 3 tbspVegetable oilfor frying
• ½ tspTurmericsimmered with the lentils (optional)
• 2 tbspCurry powderfor the dal and the vegetables
• 1 tspCuminwhole, toasted and ground (optional)
• 1Cinnamonpart of the spice mix
• 4Clovespart of the spice mix
• 2Cardamompods, ground (optional)
• 1 tspBlack pepperwhole or freshly ground
• Chillidried or fresh, to taste
• 2 tbspCorianderchopped, to scatter over
• Saltto taste
• 3 cupsWaterfor the lentils and the rice
• 2Potatoesdiced, for the vegetable curry (optional)
• 2Carrotdiced, for the vegetable curry (optional)
• 12⅓ ozSpinachfresh, for the greens side (optional)
• 2⅛ cupsCoconut milkinstead of water for a milder dal (optional)
• 1 tspTamarind pastedissolved in hot water, for acidity (optional)

Method

1. Rinse the lentils in a sieve until the water runs clear. Rinse the rice too and leave it to soak in cold water for about 15 minutes.
2. Toast the cinnamon stick, cloves, cumin seeds, cardamom pods and peppercorns in a dry pan over medium heat for 1 to 2 minutes, until they smell fragrant. Let them cool, then grind finely in a mortar or spice grinder.
3. Heat the oil in a pot and soften the onions, garlic and ginger over medium heat for 5 to 8 minutes, until translucent. Add the ground spices and the curry powder and fry for about a minute, until the aroma rises.
4. Stir in the lentils, pour in the water (or coconut milk for a milder dal) and add the turmeric. Bring to the boil, then cover and simmer gently for 25 to 35 minutes, until the lentils are soft, and season with salt.
5. Mash the dal against the side of the pot with a spoon, or blend it briefly, until it turns creamy. If it is too thick, stir in a little more hot water.
6. Drain the rice, put it on with water and salt, bring to the boil once, then cover and cook over low heat for about 10 to 12 minutes. Take it off the heat, let it stand for 5 minutes, then fluff with a fork.
7. For the sides, dice the potatoes and carrots and braise them with a little oil, curry powder and salt for 15 to 20 minutes, until tender. Wilt the spinach in a wide pan with a little oil, garlic and chilli, just until it collapses.
8. Season the dal with chilli, salt and pepper, and stir in the tamarind paste dissolved in hot water if you like. Scatter over the fresh coriander and serve with the rice, the vegetable curry and the greens.

Tips and variations

Instead of red or green lentils you can use yellow mung dal — it breaks down beautifully. Cooked with coconut milk rather than water, the dal turns milder and creamier; if you like a sweet-sour note, stir in tamarind paste and a pinch of sugar, and dry-toast the whole spices beforehand. It is best served as the full plate, with dal, rice, sak and tarkari side by side so everyone mixes their own; you can also leave out the rice and eat the dal with the vegetable curry alone.