Dal Bhat with Mushroom Achar (Nepali Rice and Lentil Set)

Rinse the basmati rice under cold water until the water runs clear, then soak in fresh water for 15 minutes. Separately rinse the red lentils until the water is no longer cloudy.

In a saucepan or pressure cooker, combine the rinsed lentils, water, turmeric, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until the lentils are soft and broken down, about 20 minutes (or 3 whistles in a pressure cooker). Whisk to a creamy consistency.

While the dal cooks, heat mustard oil in a skillet over medium heat until shimmering. Add cumin seeds and let them sizzle for 10 seconds. Add ginger and garlic and cook until fragrant, about 30 seconds.

Add sliced mushrooms and diced tomato to the skillet. Cook over medium-high heat, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 8–10 minutes.

Stir in toasted sesame seeds, ground timur, chili flakes (if using), lemon juice, and remaining salt. Cook for 2 minutes more, then remove from heat and fold in chopped cilantro. Taste and adjust salt or lemon.

Drain the soaked rice and transfer to a pot with 3 cups (720 ml) fresh water and a pinch of salt. Bring to a boil, then cover and simmer on low until the water is absorbed and rice is tender, about 12–15 minutes. Let rest for 5 minutes, then fluff with a fork.

Spoon warm rice onto plates or into bowls. Ladle the dal alongside and top with a generous spoonful of mushroom achar. Serve immediately with extra cilantro if desired.