Dal Bhat at Thakali

INGREDIENTS

400g lentils2 litres water
6 tablespoons clarified butter or (ghee)
¾ cup onions, sliced2 dried red chillies, chopped1 teaspoon minced garlic, choppedpinch of salt
1 teaspoon turmeric
1 teaspoon cumin seeds1 teaspoon jimbu (Nepalese spice)
1 tablespoon fresh ginger slices or paste
400g basmati or long grain rice
2 teaspoons butter
METHOD

Wash lentils and soak for 10 minutes.
Remove lentils that float to the surface and drain. Add drained lentils to 1 litre of fresh water and bring to the boil.
In a small pan, heat clarified butter and fry onions, chillies and garlic. Add onion mix to boiling lentils.
Add salt, spices and ginger paste. Reduce heat, cover and simmer for 20-30 minutes, until lentils have a thick, soft consistency.
Wash rice and soak in 1 litre of water for 5 minutes.
Boil rice over medium heat for 10-15 minutes.
Stir once thoroughly.
Add butter and stir again.
Turn the heat to low and cook, covered, for 5 minutes.

Serve rice and lentils in separate dishes, with a side of salad, chutney and roasted papadums

NOTE
Serving size: Serves 4Cuisine type: AsianCooking time: More than 1 hourSpecial options: Gluten free, Vegetarian