Nepal

Dal Bhat 

-2 C. rice (Basmati or long grain)
-4 C. water
-1 tsp butter (opt)
-1.5 C. lentils (any kind)
-4 to 5 C. water
-½ tsp turmeric
-1 tsp garlic, minced
-6 Tbsp clarified butter (ghee)
-3/4 C. sliced onions
-2 dried red chilies
-Salt to taste

OPTIONAL:
¼ tsp (pinch) asafetida
¼ tsp (pinch) jimbu
1 tbsp fresh ginger paste


 Rice:
1) Wash rice and soak for 5 minutes.
2) Boil the rice over med. heat 10 -15 minutes. Stir once thoroughly. Add butter to give the rice taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done

Lentils:
1) Wash lentils and soak for 10 minutes.
2) Remove anything that floats on the surface and drain.
3) Bring lentils to boil in fresh water. Add all spices. Reduce heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge.
4) In a small pan heat the remaining butter and fry the onions, chilies and garlic. Stir into the lentils a few minutes before you stop boiling. Serve with rice.


Source: http://www.food-nepal.com/recipe/R008.htm