A note on the cooking time:
I had my dhal baht on a slow bubble all afternoon and it was divine, especially around the two hour mark when the split peas really softened. I’m thinking this would be a great recipe for the slow-cooker (let us know how it goes if you give it a try).
Right before serving, check the seasonings and adjust as needed. Give it all a stir to combine any liquid (it tends to separate if it sits too long).
You can serve the dhal in one bowl and the rice in another. Combine at will!