Red lentil coconut dal with rice

Peel the 2 onions and cut them into small dice. Peel the 4 garlic cloves and chop them finely.

Heat 1 tbsp of olive oil in the large saucepan over medium heat. Add the onions with a pinch of salt and sauté until translucent.

Add the garlic and the 2 tsp of curry powder, then stir. Cook for 1 minute without letting it burn.

Rinse the 110 g of red lentils in the colander, then pour them into the saucepan. Add the 40 cl of coconut milk and 25 cl of water, then stir.

Bring to a simmer, turn the heat down to low and let it simmer, covered, stirring now and then. The lentils should be tender and the texture creamy. If it sticks, add a little water.

While it simmers, rinse the 130 g of rice. Cook it in the saucepan with a lid with 20 cl of salted water and 1 tbsp of olive oil: bring to a boil, cover, turn the heat to very low, cook 10 minutes, then let it rest, covered, for 5 minutes.

Taste the dal and adjust the salt and pepper. Fluff the rice with a fork and serve it with the dal.