Dal Bhat with Corn Achar (Nepali Comfort Meal)

Rinse the red lentils in cold water until the water runs clear, then drain. Rinse the rice in a fine-mesh sieve until the water runs clear, then set aside.

In a medium pot, combine the rinsed lentils with 4 cups of water, turmeric, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the lentils are soft and breaking down, about 20 minutes. Stir occasionally and skim off any foam that appears.

Meanwhile, in a separate pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.

While the dal simmers and the rice cooks, make the achar. Heat the mustard oil in a skillet over medium heat. Add the fenugreek seeds and mustard seeds; when they start to sizzle and pop (after about 30 seconds), add the asafoetida, curry leaves (if using), and dried red chilies. Stir for a few seconds, then add the corn kernels. Sauté for 4-5 minutes, until the corn is slightly charred and tender. Remove from heat and let cool slightly.

Transfer the corn mixture to a bowl. Add the lemon juice, red chili powder, and salt, and mix well. Taste and adjust seasoning, adding a pinch of sugar if you like a hint of sweetness. Set aside.

Once the lentils are soft, use an immersion blender or a whisk to blend the dal to a smooth consistency, leaving some texture if preferred. Add more water if it seems too thick; it should be pouring consistency.

In a small skillet, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle. Add the minced garlic and grated ginger, and sauté for 1-2 minutes, until fragrant and the garlic is lightly golden. (If using dried red chilies, add them now.)

Pour the tempering into the pot of dal. Stir well and simmer for 5 more minutes to blend the flavors. Add salt to taste.

Serve the dal hot over steamed rice, with a generous spoonful of corn achar on the side. Garnish with fresh cilantro.