Dal Bhat at Thakali

INGREDIENTS
400g lentils
2 litres water
6 tablespoons clarified butter or (ghee)
¾ cup onions, sliced
2 dried red chillies, chopped
1 teaspoon minced garlic, chopped
pinch of salt
1 teaspoon turmeric
1 teaspoon cumin seeds
1 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 papadumsb.