Sweet-and-Sour Dal Bhat

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. 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. 2

   Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45–60 minutes.

3. 3

   Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute.

4. 4

   Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric.

5. 5

   Set seasoning mixture aside.

6. 6

   Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes.

7. 7

   Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream.

8. 8

   Do Ahead: Dal can be made 3–4 hours ahead.

9. 9

   Cover and keep warm.

10. 10

    While the dal is cooking, place rice in a medium bowl and cover with cold water.

11. 11

    Swish around with your fingers to remove surface starches, then drain through a sieve or colander.

12. 12

    Repeat process until water runs clear, about 4 or 5 changes of water.

13. 13

    Heat 2 Tbsp. oil in a medium pot over medium.

14. 14

    Add rice and stir to coat grains in oil.

15. 15

    Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes.