Red lentil coconut dal with basmati rice

Peel and finely slice the onion, crush or chop the 2 garlic cloves, then peel and grate the 10 g of ginger.

Put the 95 g of red lentils in the colander and rinse under cold water until it runs almost clear. Drain.

Heat 1 tbsp of olive oil over medium heat in the dal saucepan, then sauté the onion for 4 min, stirring, until translucent.

Add the garlic, ginger and 1 tsp of curry powder, then stir for 1 minute without letting it burn.

Add the lentils, the 400 g of crushed tomatoes and 25 cl of water. Bring to a simmer, then cook over low heat for 15 min, stirring now and then.

While the dal cooks, rinse the 150 g of basmati rice in the colander. Put it in the other saucepan with 25 cl of water and a pinch of salt, bring to a boil, cover and cook over very low heat for 11 min. Turn off the heat and let it puff up, covered, for 5 min.

Pour the 20 cl of coconut milk into the dal, stir and let it simmer over low heat for 5 min, until creamy. Add a little water if it's too thick.

Season the dal with salt and pepper to taste. Fluff the rice with a fork and serve it with the dal.