Dal bhat

Instructions

1. Rinse the lentils and the rice separately in cold water until the water runs clear. Cook the lentils in 1 litre of water with the turmeric and a pinch of salt over medium heat for 25 to 30 minutes, skimming if needed, until you have a creamy purée.
2. Meanwhile, cook the rice: bring 600 ml of salted water to the boil, add the rice, cover and simmer over low heat for 12 to 15 minutes until all the water is absorbed.
3. Cut the potatoes into cubes and fry them in a pan with 1 tablespoon of oil until golden, then add a pinch of salt and turmeric.
4. In another pan, fry the sliced onion in the oil until golden, add the chopped garlic, ginger and green chilli, then the chopped tomatoes. Let it reduce for 5 minutes.
5. Add the finely sliced spinach or cabbage, cover and let it wilt for 5 minutes, stirring, then season with the cumin, ground coriander and salt.
6. Make the tadka: heat 1 tablespoon of oil in a small pan, let the cumin and mustard seeds crackle, add the dried chillies and the hing, then pour everything over the hot lentils, stirring.
7. Serve the rice in the centre of the plate, the lentil soup alongside, the vegetables and achar as accompaniments, with a squeeze of lime.