Dal Bhat

Rinse the lentils in several changes of water until the water runs clear. Place them in a pot with three cups of water and the turmeric. Bring to a boil, skim the foam, then reduce to a simmer and cook for twenty-five minutes until the lentils are completely soft and breaking apart.

While the dal cooks, prepare the rice by rinsing it in several changes of water, then cooking in a pot with salted water using the absorption method. Bring to a boil, reduce to the lowest heat, cover tightly, and cook for fifteen minutes until fluffy and each grain is separate.

Once the lentils are very soft, mash them partially with the back of a spoon or whisk to create a creamy consistency with some whole lentils remaining for texture. The dal should be thinner than soup but thicker than broth, flowing easily when ladled.

Prepare the tadka by heating ghee in a small pan over medium-high heat. Add the mustard seeds and wait for them to pop, about thirty seconds. Add the dried red chili, cumin, garlic, and ginger, frying for one minute until the garlic turns golden and fragrant.

Add the diced tomatoes and onion to the tadka and cook for five minutes until the tomatoes break down. Pour this entire aromatic mixture into the simmering dal, stirring well. Season with salt and cayenne pepper, then simmer for five more minutes.

Prepare a simple achar by mixing diced tomato, green chili, lemon juice, and salt for a tangy accompaniment. Arrange each serving plate with a mound of rice in the centre, a bowl of dal for pouring over, and the achar on the side.

Serve the dal bhat hot with the dal poured over or alongside the rice. Garnish the dal with fresh cilantro. This is the quintessential Nepali meal eaten twice daily across the country, providing the perfect balance of protein, carbohydrates, and flavour.