Daal Bhat

Daal Bhat is a wholesome and nutritious Indian rice dish that combines protein-rich lentils with fluffy, fragrant rice. This simple yet flavorful meal is perfect for a hearty lunch or dinner.

Ingredients

• Basmati rice - 1 cup
• Split yellow lentils (Moong dal) - 1/2 cup
• Water - 4 cups (for cooking rice and dal)
• Ghee or oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green chili - 1, slit
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a pot, add the split yellow lentils and 2 cups of water. Bring to a boil, skim off any foam, and then reduce the heat to a simmer. Add turmeric and cook for about 20 minutes until the lentils are soft.
3. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
4. Add the minced garlic, grated ginger, and slit green chili, sautéing until fragrant.
5. Add the chopped onion and cook until translucent. Then add the chopped tomato and salt. Cook until the tomato softens.
6. Once the lentils are cooked, add them to the pan with the onion and tomato mixture. Stir well and adjust seasoning. Simmer for another 5 minutes.
7. In another pot, bring 2 cups of water to a boil and add the soaked basmati rice with a pinch of salt. Stir and cover, cooking on low heat for 15 minutes or until the rice is fluffy and water is absorbed.
8. Serve the dal hot over a bed of rice, garnished with fresh coriander leaves.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in dietary fiber, aiding digestion and maintaining gut health.

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