Leftover Dal Bhat with Achar

Ingredients

• 4 cupleftover cooked dal (masoor or mixed lentil)
• 4 cupleftover cooked rice (bhat)
• 0.25 cupwater
• 2 tspghee
• 3 pieceripe tomatoes
• 2 piecegreen chilli
• 3 piecegarlic cloves
• 0.5 tspfresh ginger
• 1 tbspmustard oil
• 0.25 tsptimur (Sichuan pepper)
• 0.25 tspcumin seeds
• 0.25 tspturmeric powder
• 0.5 tspsalt
• 2 tbspfresh coriander leaves
• 1 tsplemon juice

Method

1. 1

   Start the tomato achar first: char the tomatoes, green chillies, and garlic directly over a gas flame or under a broiler for 3–4 minutes, turning occasionally, until the skins are blistered and blackened in spots.

2. 2

   Peel off the charred skins, then roughly crush the tomatoes, chillies, and garlic together using a mortar and pestle (or pulse briefly in a blender) — keep it chunky, not smooth.

3. 3

   Heat mustard oil in a small pan until it just begins to smoke, then add cumin seeds and timur and let them splutter for 20 seconds. Pour this hot tadka over the crushed tomato mixture, add turmeric, salt, lemon juice, and chopped coriander, and stir to combine. Set aside.

4. 4

   Transfer the leftover dal to a saucepan, add the water to loosen it, and reheat over medium heat for 3–4 minutes, stirring occasionally, until piping hot throughout.

5. 5

   Place the leftover rice in a covered microwave-safe dish with a splash of water and microwave on high for 2 minutes, or steam it briefly in a pot with a tight lid over low heat until warmed through and fluffy.

6. 6

   Serve the hot rice in deep plates or bowls, ladle the dal generously over or alongside it, add a small spoonful of ghee on top of the dal, and serve the tomato achar on the side.