Lentil Dal with Rice

1. 1
   prep

   Rinse the lentils and rice.

   1.Rinse 1 cup red lentils under cold water until water runs clear.

   2.Rinse 1 cup basmati rice in a separate bowl until water runs clear.

   3.Drain both thoroughly.
2. 2
   boil · ~20 min

   Cook the lentils.

   In a medium saucepan, combine rinsed lentils with 3 cups water and turmeric powder. Bring to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes until lentils are soft and creamy. Stir occasionally, especially towards the end.

3. 3
   steam · ~17 min

   Cook the rice.

   In a small saucepan, combine rinsed rice, 1.5 cups water, and a pinch of salt. Bring to a boil, then cover tightly and reduce heat to the lowest setting. Cook for 12 minutes, then remove from heat and let steam covered for 5 minutes.

   TIPDon't lift the lid while the rice cooks—the trapped steam is what makes it fluffy.
4. 4
   temper · ~8 min

   Make the tempering.

   1.Heat 1 tbsp oil in a small pan over medium heat until shimmering.

   2.Add cumin seeds and let them sizzle until fragrant (30 seconds).

   3.Add chopped onion and cook until soft and translucent (4-5 minutes).

   4.Add garlic and ginger, sauté until fragrant (1 minute).

   5.Add diced tomato and cook until soft and oil begins to separate (2-3 minutes).
5. 5
   simmer · ~5 min

   Finish the dal.

   1.Stir the tempering mixture into the cooked lentils.

   2.Add red chili powder and salt, stir to combine.

   3.Simmer for 5 minutes to meld flavors, adding a splash of water if too thick.

   4.Stir in lemon juice and garam masala just before serving.
6. 6
   assemble

   Assemble and serve.

   Fluff the rice with a fork. Divide rice among serving bowls, ladle generous spoonfuls of dal over or beside the rice. Garnish with fresh chopped cilantro and serve warm.

   TIPFor a complete meal, serve with a simple cucumber salad or a dollop of yogurt on the side.

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