Dal Bhat

There seem to be as many recipes for dal baht as there are people who make it. That being said, this staple is served at Abba House Children's Home at least daily.

Plain Rice (Bhat) 2 cups rice (Basmati or Long grain preferred) 4 cups (1 lt) water 1 tsp butter (optional) Lentils (Dal) 1½ cups lentil (any kind) 4 to 5 cups of water (depends preference of your consistency of liquid) ½ tsp turmeric 1 tsp garlic, minced 6 tbsp clarified butter (ghee) 3/4 cup sliced onions 2 chillies (dried red chilies preferred) (depends on your preference) Salt to taste OPTIONAL ¼ tsp (pinch) asafetida ¼ tsp (pinch) jimbu 1 tbsp fresh ginger paste

Rice: 1 Wash rice and soak for 5 minutes. 2 Wash rice and soak for 5 minutes. 3 Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy. 4 Turn the heat to low and cook, covered, for 5 more minutes until done   Lentils: 5 Wash lentils and soak lentil for 10 minutes. 6 Remove anything that float on the surface after it and drain extra water. 7 Add drained lentils in fresh water and bring to a boil again. Add all spices. 8 Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. 9 In a small pan heat the remaining of butter and fry the onions, chilies and garlic. 10 Stir into the lentils few minutes before you stop boiling. Serve with rice. (Source: food-nepal.com)