Dal Bhat with Flax and Shallot Achar

In a large saucepan, combine the rinsed red lentils, 4 cups of water, turmeric, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer, partially covered, for about 20 minutes, until the lentils are soft and broken down. Stir occasionally and add a little extra water if needed. Once cooked, remove from heat and set aside.

Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring the 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and cook for 15 minutes, or until the rice is tender and the water is absorbed. Let it stand off the heat for 5 minutes, then fluff with a fork.

In a small dry skillet over medium heat, toast the ground flax seeds for 2-3 minutes until fragrant, stirring constantly. Remove from heat and allow to cool.

In a small bowl, combine the toasted flax meal, sliced shallots, lemon juice, chili powder, and a pinch of salt. Mix well, then set aside to let the flavors meld while you finish the dal.

Just before serving, heat the ghee or oil in a small skillet over medium heat. Add the cumin seeds and optional dried chilies. When they sizzle and crackle, add the garlic and ginger, and sauté for 1 minute until fragrant. Pour this tempering over the cooked dal and stir well.

For an extra touch, heat the vegetable oil in the same skillet. Add the mustard seeds and optional curry leaves and asafoetida. When the seeds pop, remove from heat and set aside.

Serve the dal over steamed basmati rice. Top with a generous spoonful of the flax and shallot achar. Drizzle with the mustard oil garnish if using, and sprinkle with fresh cilantro. Enjoy warm with lemon wedges on the side.