Dal Bhat
Soups • Indian
Description
If you don't have concentrated tamarind paste, a more liquid version that resembles sour cream will work as well. It is sold in Indian spice shops. You will need to use a bit more. I ended up using 3-4 tablespoons.
Ingredients
- Lentils 1½ cups
- Long-Grain Rice ½ cup
- Grated Ginger Root 1 piece
- Tamarind Paste 1 teaspoon
- Yellow Mustard Seeds ½ teaspoon
- Star anise ½ piece
- Nigella Seeds 1 teaspoon
- Cinnamon 1 piece
- Sugar 2 teaspoons
- Cilantro to taste
- Mild Chili Spice to taste
Step-by-Step Guide
Step 1
Rinse the rice and soak it in 1.5 liters of water for 30 minutes.
Step 2
Meanwhile, peel a piece of ginger about 3 cm long and grate it.
Step 3
Place the black mustard seeds, fennel seeds, broken cinnamon stick, clove, and star anise in a dry heated skillet and toast on low heat, shaking occasionally for 2-3 minutes. Remove from heat and let cool (it is strictly not recommended to grind hot spices in a coffee grinder). Traditionally, everything is ground in a mortar.
Step 4
Then, drain the water from the rice into a pot and bring it to a boil. Add the lentils and cook until soft, about 10 minutes. After that, remove from heat.
Step 5
In another pot, pour 1 cup of boiling water over the rice, add salt, and cook on low heat for 12 minutes. After that, remove, wrap in a blanket, and let it sit for about 15 minutes. Place the lentils along with the chili (or without) and grated peeled ginger in a blender (alternatively, use an immersion blender) and blend until smooth. Pour back into the pot.
Step 6
Dissolve the tamarind paste in a small amount of hot water. Add it to the lentils along with salt, sugar, and ground spices (you can start with half to avoid overpowering the flavor) and bring to a boil.
Step 7
Remove from heat and add the hot cooked rice.
Step 8
And don't be surprised if it turns out to be porridge-like. That's how it should be. You can decide whether to bring it to a more familiar soup consistency or enjoy the Nepali version that resembles lentil porridge with rice.
Step 9
Let it sit for 10 minutes and serve immediately, garnished with cilantro leaves.
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