Red Lentil Dal Tadka with Brown Rice

• 1 cup (about 200 g), split red lentils (rinsed until the water runs mostly clear)
• 3 1/2 cups water
• 1, finely diced yellow onion
• 2 medium, chopped tomato
• 1 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp garam masala
• 3/4 tsp, plus more to taste sea salt
• 2 tbsp coconut oil (or ghee for the traditional flavor (then it is vegetarian, not plant-based))
• 1 tsp cumin seeds
• 4 cloves, thinly sliced garlic
• 1/2 tsp red pepper flakes (or 2 dried red chilies)
• 1 tbsp lemon juice
• 1/4 cup, chopped fresh cilantro
• 3 cups cooked brown rice

Instructions

1. Combine the lentils, water, onion, tomatoes, ginger, turmeric, and salt in a medium pot and bring to a boil, skimming off any foam.
2. Reduce the heat to a steady simmer, partly cover, and cook 20–25 minutes, stirring now and then, until the lentils have collapsed into a thick porridge.
3. Whisk the dal vigorously for 30 seconds to make it creamy, adding a splash of hot water if it is thicker than you like. Stir in the garam masala and taste for salt.
4. For the tadka, melt the coconut oil in a small skillet over medium-high heat until shimmering. Add the cumin seeds and let them sizzle for 20–30 seconds until they darken a shade.
5. Add the sliced garlic and red pepper flakes and cook 30–45 seconds, just until the garlic turns light golden. Do not let it brown or it turns bitter.
6. Pour the sizzling tadka, oil and all, over the dal and stir in the lemon juice.
7. Spoon the dal over brown rice and scatter with cilantro.

Tips

• Split red lentils need no soaking and cook in about 25 minutes, which is why dal is the original weeknight dinner.
• The tadka is most of the flavor, so do not skip it. Have everything measured before you heat the oil, because it goes from fragrant to burned in seconds.
• Dal thickens a lot as it cools. Loosen leftovers with a splash of water when reheating; it keeps 5 days in the fridge and freezes well for 3 months.
• For extra greens, stir in a few handfuls of baby spinach just before the tadka goes in.

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