Lentil dal with rice

Peel the onion and cut it into small dice on the cutting board.

Heat the oil in the skillet over medium heat. Add the diced onion and sauté for 2 min without browning.

Add the crushed tomatoes to the skillet with the onion. Let it simmer over low heat for 5 min, stirring.

Add the red lentils, curry powder and the pinch of salt to the skillet. Stir well to coat the lentils.

Pour the coconut milk over the mix. Bring to a boil, then lower the heat and let it simmer, covered, for 25 min.

Meanwhile, bring 25 cl of water to a boil in the saucepan. Add the rice, cover and let it cook for 35 min over low heat.

Tip the rice into the colander to drain off the cooking water. Put it back in the saucepan, covered, to keep it warm.

Taste the lentils: if they're tender and the liquid has reduced, the dal is ready. Serve it over the rice.