Red Lentil Dal

Method

1. Rinse the basmati rice thoroughly under cold water. Place in a pot, cover with cold water up to the first knuckle of your finger, and bring to a boil. Reduce heat, cover, and cook until tender.
2. In a large pan, heat seed oil over medium-high heat. Add grated ginger, sliced green chilies, curry leaves, turmeric, chili powder, and ground coriander. Stir for a minute until fragrant.
3. Add half a red onion (chopped) and one diced plum tomato. Cook until softened.
4. Add the red lentils and stir to coat with spices. Cover with water (about 2 cups) and bring to a boil. Reduce heat and simmer for 15-20 minutes, until lentils are tender and mushy.
5. Once cooked, use an immersion blender to partially blend the dal – just 2-3 pulses, leaving some texture.
6. Prepare the spiced oil: In a small pan, heat seed oil. Add thinly sliced garlic, sliced fresh chili, cumin seeds, and a pinch of chili powder. Heat until fragrant and sizzling.
7. Serve the dal in a bowl, top with the spiced oil. Serve with steamed basmati rice and a small bowl of coconut milk on the side for drizzling.