CentMenu / Dinner · Lunch
Red lentil dal with rice
Red lentils cook quickly into a gently spiced sauce for rice.
Ingredients
4 servings · US + metric
- 9.88 oz (280 g) red lentils
- 9.88 oz (280 g) long-grain rice
- 1 onion
- 3 garlic cloves
- 0.53 oz (15 g) fresh ginger
- 14.11 oz (400 g) canned chopped tomatoes
- 1¾ tbsp (25 ml) sunflower oil
- 2¼ tsp (5 g) curry powder
- ¾ tsp (2 g) ground turmeric
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 3 garlic cloves and sauté for 5 minutes.
Grate 0.53 oz (15 g) fresh ginger; add with 2¼ tsp (5 g) curry powder and ¾ tsp (2 g) ground turmeric and stir over medium heat for 30 seconds.
Rinse 9.88 oz (280 g) red lentils; add with 14.11 oz (400 g) canned chopped tomatoes, ½ tsp (3 g) salt and water to cover generously, then simmer over low heat for 20 minutes, stirring until soft.
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Add a splash of water to the dal if thick, then spoon over the drained rice.