Dal Bhat with Papadam (Nepali Lentil Soup & Rice)

Rinse the toor dal thoroughly until the water runs clear. In a large pot or pressure cooker, combine the dal, 4 cups of water, and turmeric. If using a regular pot, bring to a boil, then reduce heat and simmer for 25-30 minutes, skimming any foam. If using a pressure cooker, cook for 5-6 whistles until soft. The dal should be very soft and easily mashed. Mash lightly with the back of a spoon. Set aside.

While the dal cooks, rinse the rice until the water is clear. In a separate saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until all water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.

In a small frying pan, heat 3 tablespoons of oil or ghee over medium heat. Add the cumin seeds and let them crackle for about 30 seconds. Then add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Add the chopped tomato and cook until soft and mushy, about 3-4 minutes.

Pour the tarka mixture into the cooked dal. Add salt to taste and red chili powder if using. Bring the dal to a gentle simmer and cook for 5-10 minutes to let the flavors meld. Adjust consistency with hot water if it's too thick; it should be soupy but not watery.

While the dal simmers, heat 1/2 cup of oil in a small frying pan over medium-high heat. To test, drop a tiny piece of papadam into the oil – it should sizzle and puff up immediately. Carefully slide in one papadam at a time and fry for a few seconds on each side until it's golden and crispy. Remove with tongs and drain on paper towels. Fry the rest the same way.

Garnish the dal with fresh coriander. To serve, place a generous scoop of rice on each plate, ladle the dal over it (or serve beside it), and add a papadam on the side. Squeeze a little lemon if you like (optional). Enjoy!