Daal Bhat Recipe

Rinse and prep

Rinse red lentils (masoor dal) until the water runs clear. Drain well.

Simmer dal

In a pot, add lentils, 3 cups water, turmeric, and salt. Bring to a boil, reduce to a simmer, and cook about 15-20 minutes until lentils are soft and breaking apart.

Tempering

In a skillet, heat oil over medium. Add cumin seeds and sauté 30 seconds. Add chopped onion and cook until translucent (about 5 minutes).

Add garlic and chili powder (if using) to the onions and cook 1 minute. Pour the onion-spice mixture into the simmering dal and simmer 5-10 minutes. Adjust salt as needed.

Rinse rice

Rinse basmati rice until the water runs clear. Drain.

Cook rice

In a pot, combine rice, 2 cups water, and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam 5 minutes.

Fluff

Fluff with a fork before serving.

Marinate (optional)

Combine chicken with yogurt (if using), garlic paste, ginger paste, garam masala, and 0.5 tsp salt. Marinate for 15-30 minutes.

Cook chicken

In a skillet, heat 1 tbsp oil over medium-high. Add marinated chicken and brown on all sides. Add a splash of water if needed and cook until chicken is fully cooked through (about 8-12 minutes). If juices run clear and internal temp reaches 165°F (75°C), it's done.

Season

Season goat meat with salt, turmeric, and garam masala. Optional: marinate 15-20 minutes.

Cook

In a heavy pot, heat oil and sear the meat until browned. Add water or broth to just cover, bring to a boil, then reduce heat and simmer 40-50 minutes until tender. Skim foam as needed.

Sauté aromatics

In a pan, heat oil. Add onion and sauté until translucent.

Add spices

Stir in garlic paste, ginger paste, turmeric, and cumin powder; cook 30 seconds until fragrant.

Finish chickpeas

Add chickpeas and a splash of water. Simmer 8-12 minutes until flavors meld. Season with salt to taste.