Ingredients

• 400 g long-grain white rice
• 750 ml water for the rice
• 200 g split red lentils (musuro dal)
• 1.2 L water for the dal
• ½ tsp ground turmeric
• 1 tsp salt
• 10 g fresh ginger
• 2 tbsp ghee
• ½ tsp jimbu
• ½ tsp cumin seeds
• 2 dried red chillies
• 4 cloves garlic
• 1 pinch asafoetida (hing)
• 1 small bunch fresh coriander (hariyo dhaniya)

Method

1. 01
   Wash and soak rice Wash the rice in several changes of water until the water runs almost clear, then cover it with fresh water and leave it to soak for twenty minutes.
2. 02
   Rinse the lentils Rinse the red lentils two or three times in cold water, rubbing them between your fingers, until the water is no longer cloudy, then drain them.
3. 03
   Pressure cook the dal Put the lentils, one point two litres of water, the turmeric, salt and sliced ginger into a pressure cooker, close the lid and cook over medium high heat for about twelve minutes, or three whistles.
4. 04
   Let pressure release Turn off the heat and leave the pressure cooker alone until the pressure drops on its own, about ten minutes.
5. 05
   Boil the rice Drain the soaked rice, bring seven hundred and fifty millilitres of water to a boil in a heavy pot, add the rice, cover tightly and cook on the lowest heat for fifteen minutes.
6. 06
   Rest the rice Take the rice off the heat and leave it covered to rest for ten minutes, then fluff it gently with a spoon.
7. 07
   Simmer the dal smooth Open the cooker, whisk the lentils with a ladle or wooden churner until smooth, add a little hot water if it is thicker than a pourable soup, taste for salt, and simmer gently for five minutes.
8. 08
   Fry the tempering Heat the ghee in a small pan over medium heat, add the cumin seeds, jimbu, dried chillies, garlic and asafoetida, and fry until the garlic turns light golden, about one minute.
9. 09
   Pour in the tempering Pour the sizzling ghee and spices into the dal all at once, cover the pot immediately and let it sit for one minute to trap the aroma.
10. 10
    Serve the dal bhat Stir the chopped coriander into the dal, then serve a mound of rice on each plate with the dal in a bowl alongside, together with a vegetable tarkari and some achar.