Dal Bhat

Rinse the red lentils until the water runs clear. Rinse the basmati rice several times and soak it in cold water for 15–20 minutes, then drain.

For the dal, put the lentils in a pot, pour in 1000 ml water, and add half the turmeric and some salt. Bring to a boil, skim off any foam, then cover and simmer over low heat for 45–55 minutes, until the lentils are completely soft and have broken down.

For the bhat, cover the rice with 600 ml water, bring to a boil, cover with a lid and cook over the lowest heat for 15 minutes. Remove from the heat and let stand, covered, for another 10 minutes without stirring.

For the jhaneko (tempering), heat the ghee. Add the cumin, fenugreek seeds and dried red chili, and heat for 20–30 seconds. Add half the chopped onion and sauté until golden, then add half the garlic, the ginger, one tomato and the remaining turmeric. Cook for 5–8 minutes, until the tomato softens and the fat separates.

Pour the tempering into the cooked lentils, stir, and simmer the dal for another 5 minutes over low heat. Add black pepper, adjust the salt if needed, and stir in half the cilantro.

For the tarkari, heat the oil in a wide pot. Add the remaining onion, garlic and ginger, and sauté for 4–5 minutes. Add the remaining tomatoes, ground coriander, potatoes and cauliflower, stir and cook for 5 minutes. Pour in 250 ml water, season with salt and pepper, cover and simmer for 10–15 minutes. Add the spinach and cook for another 4–5 minutes, until the vegetables are tender.

Spoon the rice onto plates, serve the runny dal and the tarkari alongside, sprinkle with the remaining fresh cilantro, and serve hot.