Nepali dal bhat

Plain Rice (Bhat)

2 cups rice (Basmati or Long grain preferred)

4 cups (1 lt) water

1 tsp butter (optional)


Lentils (Dal)

1½ cups lentil (any kind)

4 to 5 cups of water (depends preference of your consistency of liquid)

½ tsp turmeric

1 tsp garlic, minced

6 tbsp clarified butter (ghee)

3/4 cup sliced onions

2 chillies (dried red chilies preferred) (depends on your preference)

Salt to taste


OPTIONAL

¼ tsp (pinch) asafetida

¼ tsp (pinch) jimbu

1 tbsp fresh ginger paste


Preparation

Rice:

1 Wash rice and soak for 5 minutes.

2 Wash rice and soak for 5 minutes.

3 Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy.

4 Turn the heat to low and cook, covered, for 5 more minutes until done

Lentils: 5 Wash lentils and soak lentil for 10 minutes. 6 Remove anything that float on the surface after it and drain extra water. 7 Add drained lentils in fresh water and bring to a boil again. Add all spices. 8 Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. 9 In a small pan heat the remaining of butter and fry the onions, chilies and garlic. 10 Stir into the lentils few minutes before you stop boiling. Serve with rice.