Authentic Nepalese Dal Bhat: Lentil Soup, Rice, Vegetable Curry, and Pickle

Prepare the Dal: In a medium pot, combine 1 cup rinsed red lentils and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender.

Cook the Rice: While the dal simmers, combine 2 cups rinsed basmati rice and 4 cups water in a separate pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.

Temper the Dal: In a small pan, heat 1 tablespoon ghee over medium heat. Add 1 teaspoon cumin seeds and cook for 30 seconds until fragrant. Add 1/2 teaspoon turmeric powder, 1 inch grated ginger, and 2 cloves minced garlic. Sauté for 1 minute until aromatic. Pour this mixture into the cooked dal, stir well, and add 1/2 teaspoon salt. Simmer for another 5 minutes.

Make the Tarkari: In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Add 2 cups chopped mixed vegetables and sauté for 5-7 minutes until slightly tender. Stir in 1/2 teaspoon curry powder and 1/4 teaspoon salt. Cook for another 3-5 minutes, or until vegetables are cooked through but still have a slight bite.

Prepare the Achar: In a small bowl, combine 2 chopped medium tomatoes, 1/4 cup chopped fresh cilantro, 1 tablespoon lemon juice, and 1/4 teaspoon red chili powder (if using). Mix well.

Serve: Ladle the dal into bowls. Serve with a generous portion of fluffy basmati rice, a side of tarkari, and a spoonful of fresh achar. Enjoy immediately.