Indian Dal Bhat

This is a recipe I cut out of the Boston Globe Food section many, many years ago.  It is actually a  lentil curry popular in Nepal, Bangladesh and India, and while I can't vouch for the authenticity of this recipe, it is very good, quick and easy.  If you don't have a mortar and pestle, I would suggest purchasing one.  Here is photo of one:

They're not expensive and are so easy to use.  Clean up is a breeze.

When I make dal bhat, I always use red lentils and make brown or white basmati rice with it and put the dal on top.  Red lentils cook quickly and  are an inexpensive source of protein.  They are also fat-free, high in fiber and rich in a number of essential nutrients.

You can top it the Dal Bhat with yogurt, some chopped coriander, or some Indian chutney.  Here is the recipe:

Dal Bhat

serves 3-4

Ingredients:

1 cup uncooked brown or white basmati rice, prepared according to package directions

1 cup red lentils

3 cups water

1 tsp. turmeric

1 dried red chili

4 cloves garlic
1 inch fresh ginger root, peeled
2 tsp cumin seed

1 medium onion

1 tablespoon oil (add more if needed)

1.  Wash the lentils until the water runs nearly clear - I can never achieve absolute clarity!  I use a bowl and pour the cloudy water out over a strainer so that the lentils don't go down the drain.  It takes several bowls of water to get them nearly clear.  

2.  Then put the lentils, water, chili, and turmeric into a medium size pan.  Bring to a boil and simmer until the lentils are soft, about 15-30 minutes, depending on the age and size of the lentils.  

3.  Remove the chili pepper to the bowl (mortar) of the mortar and pestle.  Add the garlic, cumin seeds and ginger and grind with the pestle until you have a paste (doesn't take long). 

4.  Saute the onion in the oil until soft, then add the ground spices, etc. to the onion and brown everything a bit.  

5.  Add the onion/spice mixture to the lentils and stir and simmer on low for a few minutes until the flavors meld. Taste and add salt if necessary.  

6.  Serve over rice, topping with chutney or yogurt or chopped coriander or nothing at all!  I top mine in a very unorthodox fashion, with gomasio, the sea salt, sesame seed, seaweed mixture. 

Enjoy and be well!