Red lentil and spinach dal with basmati rice

Rinse the basmati rice under cold water in the colander until the water runs clear. Add 300 ml of water to the saucepan, add the rice and bring to a boil. Lower the heat, cover and let it cook for 12 min over low heat.

Peel the onion and cut it into small dice. Peel the garlic and ginger, then chop them finely on the cutting board.

Heat the olive oil in the skillet over medium heat. Add the onion, garlic and ginger and sauté for 3 min, stirring, until the onion turns translucent.

Sprinkle the cumin and turmeric over the mix in the skillet. Add the crushed tomatoes, stir well and let it simmer for 2 min over low heat.

Add the red lentils to the skillet with the tomato and spice mix. Add 300 ml of water, salt lightly and bring to a boil. Lower the heat, cover and cook for 10 min over low heat until the lentils are tender.

Give the spinach a quick rinse in cold water, drain it and roughly chop it. Stir it into the skillet with the lentils and cook 2 min more until fully wilted.

Taste the dal and adjust the salt and pepper to your liking. If it's too thick, add a little hot water.

Divide the rice between plates and spoon the lentil and spinach dal over it.