Daal-Bhat (Lentil Soup & Rice)

3 cups water

1 cup red lentils

1 tbsp peeled minced fresh ginger

1 tsp seeded, chopped fresh green chili

½ tsp salt

1 tsp sugar

½ tamarind concentrate (available at specialty stores)

1 tsp vegetable oil

¼ tsp black mustard seed (kolongi)

spice to taste with coriander, cumin, chili power, garlic powder and ginger

cooked basmati rice

Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.

Puree this mixture with ginger and green chili in blender until smooth. Return to pan and bring to simmer. Add salt, sugar, tamarind and stir to dissolve the tamarind. Remove from heat.

Heat oil in a 6-inch skillet over medium-low heat. Fry black mustard seeds for a few seconds. As soon as the seeds start popping, remove from heat and pour contents of pan over the lentil mixtures. Simmer 2 to 3 more minutes. Stir in five spices. Cover and let stand for a few minutes to help develop the flavors. Spoon over hot rice. Daal-Bhat is often served with a side-dish of curried vegetables. (Serves four.)

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Daal-Bhat (Lentil Soup & Rice)