DAL BHAT SET

(RICE, LENTILS, SPINACH Curry CAULIFLOWER or POTATO Curry, MUTTON or CHICKEN and PICKEL)

 INGREDIENTS

  • 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.