Lentil dal with basmati rice

Peel the 2 onions and slice them thinly.

Rinse the 130 g of green lentils under cold water in the colander, then drain. No soaking needed.

Heat the 2 tbsp of olive oil over medium heat in the large saucepan. Sauté the onions, stirring, until translucent and lightly golden.

Add 1 tsp of turmeric and 1 tsp of cumin, then stir for 1 minute to wake them up without burning them.

Add the 400 g of whole peeled tomatoes, crushing them with the spoon, then add the lentils. Cover with water to 3 cm above, season with salt and pepper, then bring to a boil.

Turn the heat down to low, cover and let it simmer for 25 min, stirring now and then. Add a little water if it sticks.

About 15 min after the lentils start cooking, rinse the 110 g of rice. Put it in the medium saucepan with 2 times its volume of salted water, bring to a boil, cover and cook over very low heat for 10 min. Let it rest, covered, off the heat for 5 min.

Once the lentils are tender, add the 20 cl of coconut milk and let it simmer for 2 min over low heat. Adjust the salt and pepper.

Fluff the rice with a fork. Serve the hot dal over the rice.