Silky spiced lentils with a sizzling finish, basmati rice, and cool salad

$1.36/serving$1.39at the cheapest of your stores this week · 12 ingredients on sale

Ingredients

• lentils (dry red lentils (masoor dal))1 cup
• basmati rice1 scant cup
• yellow onion1 ea
• roma tomato2 ea
• garlic4 cloves
• ginger1 thumb
• cumin1½ tsp
• turmeric¾ tsp
• ground cayenne (optional)¼ tsp
• cucumber½
• lemon½
• cilantro (optional)a handful

Method

1Lentils on

• •Rinse the lentils in a fine mesh sieve.
• •Simmer the lentils with the turmeric and 3 cups water in a pot over medium-low heat, skimming any foam, 18 to 20 minutes until completely soft.
• •Whisk briefly to break the lentils down.
• •Season to taste with salt.

2Start the rice

• •Meanwhile, rinse the basmati rice in a fine mesh sieve until the water runs clear.
• •Combine the basmati rice with 1⅓ cups salted water in a pot and bring to a boil.
• •Cover, reduce the heat to low, and cook 12 minutes until the grains are tender.
• •Let the rice rest, covered.

3Masala base

• •Heat 2 tbsp oil in a pan over medium heat.
• •Fry the onion 8 minutes until golden-brown at the edges.
• •Add the minced garlic and ginger and cook 1 minute until fragrant.
• •Add the chopped tomatoes and cook down 5 minutes until softened.
• •Stir the masala into the lentils.

4Salad

• •Slice the cucumber into thin half moons.
• •Toss the cucumber with the lemon juice and a pinch of salt.

5The tadka

• •Heat 1 tbsp oil in a small pan until shimmering.
• •Add the cumin and sliced garlic, plus the cayenne if desired.
• •Fry a few seconds until the garlic turns gold.
• •Pour the sizzling oil over the dal.

6Plate

• •Spoon the basmati rice into bowls.
• •Ladle the dal over the rice.
• •Garnish with cilantro if desired.
• •Serve the cucumber salad beside.