Masoor Daal Chawal (Red Lentil Daal with Rice)

Ingredients

• 250 g red split lentils
• 300 g basmati rice
• 1 onion, finely chopped
• 2 tbsp vegetable oil
• 3 garlic cloves
• 10 g fresh ginger, grated
• 0.5 tsp ground turmeric
• 200 g chopped tomatoes
• 1 tsp cumin seeds
• 10 g fresh coriander

Method

1. 1

   Rinse the red split lentils, then put them in a pan with the ground turmeric and 800ml water. Bring to the boil and simmer for 20 minutes, stirring occasionally, until soft and broken down.

2. 2

   Meanwhile, rinse the basmati rice, cook in a separate pan of boiling water for 10-12 minutes until tender, then drain.

3. 3

   Heat the vegetable oil in a small pan, add the cumin seeds and let them sizzle for 30 seconds, then add the onion and fry for 6 minutes until golden.

4. 4

   Add the garlic cloves and fresh ginger and fry for 1 minute, then stir in the chopped tomatoes and cook for 5 minutes until softened.

5. 5

   Tip this tarka into the cooked lentils and simmer together for 5 minutes, loosening with a splash of water if too thick.

6. 6

   Scatter with the fresh coriander and serve with the rice.