Sweet-and-Sour Dal Bhat

Ingredients for Sweet-and-Sour Dal Bhat

• 1 plum tomato, coarsely chopped

• 240ml toor dal (pigeon peas), rinsed, picked over

• 5 tablespoons Diamond Crystal or 3 tablespoons Morton kosher salt

• 3 serrano chillies, halved

• 170g ginger, peeled, coarsely chopped (about 80g )

• 150g (lightly packed) grated jaggery

• 6 colheres de sopa de suco de limão fresco

• 2 teaspoons red chilli powder, preferably Kashmiri

• 1 colher de chá de açafrão em pó

• 475ml basmati rice

• 140ml vegetable oil, divided

• 6 curry leaves

• 3 dried Kashmiri, guajillo, or New Mexico chillies, seeds removed

• 1 tablespoon brown mustard seeds

• 1 teaspoon asafetida

• 1/2 teaspoons fenugreek

Bring tomato, toor dal, salt, and 1925ml water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8–10 minutes. Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45–60 minutes.

Meanwhile, process chillies and ginger in a food processor to a coarse purée, about 1 minute. Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chilli powder, and turmeric. Set seasoning mixture aside.

Once dal is done, mix in reserved seasoning mixture and simmer until flavours are melded, about 5 minutes. Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of double cream.

Do Ahead: Dal can be made 3–4 hours ahead. Cover and keep warm.

While the dal is cooking, place rice in a medium bowl and cover with cold water. Swish around with your fingers to remove surface starches, then drain through a sieve or colander. Repeat process until water runs clear, about 4 or 5 changes of water.

Heat 2 tablespoons oil in a medium pot over medium. Add rice and stir to coat grains in oil. Add 950ml water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes. Remove from heat.

Just before serving, heat remaining 110ml oil in a small skillet over medium-high. Add curry leaves, chillies, mustard seeds, asafetida, and fenugreek one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 20 seconds. Spoon spices over dal; serve with rice.

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