
Sweet-and-Sour Dal Bhat
A delicious japanese dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
138 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 plum tomato
- coarsely chopped
- 1 cup toor dal (pigeon peas)
- rinsed
- picked over
- 5 Tbsp. Diamond Crystal or 3 Tbsp. Morton kosher salt
- 3 serrano chiles
- halved
- 6 oz. ginger
- peeled
- coarsely chopped (about ½ cup)
- 1 cup (lightly packed) grated jaggery
- 6 Tbsp. fresh lime juice
- 2 tsp. red chile powder
- preferably Kashmiri
- 1 tsp. ground turmeric
- 2 cups basmati rice
- 9 Tbsp. vegetable oil
- divided
- 6 curry leaves
Instructions
- 1
Bring tomato, toor dal, salt, and 8 cups water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8–10 minutes.
- 2
Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45–60 minutes.
- 3
Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute.
- 4
Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric.
- 5
Set seasoning mixture aside.
- 6
Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes.
- 7
Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream.
- 8
Do Ahead: Dal can be made 3–4 hours ahead.
- 9
Cover and keep warm.
- 10
While the dal is cooking, place rice in a medium bowl and cover with cold water.
- 11
Swish around with your fingers to remove surface starches, then drain through a sieve or colander.
- 12
Repeat process until water runs clear, about 4 or 5 changes of water.
- 13
Heat 2 Tbsp. oil in a medium pot over medium.
- 14
Add rice and stir to coat grains in oil.
- 15
Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes.