Red lentil dal with basmati rice

Peel the onion and slice it thinly. Peel the 2 garlic cloves and chop them.

Put the 120 g of red lentils in the colander and rinse under cold water until it runs clear. Drain.

Heat 1 tbsp of olive oil over medium heat in the large saucepan. Sauté the onion for 4 min, add the garlic and the 2 tsp of curry powder, then stir for 1 min.

Add the lentils, the 280 g of whole peeled tomatoes, crushing them with the spoon, and 40 cl of water. Bring to a simmer, then turn the heat down to low.

While the dal simmers, rinse the 120 g of rice. Put it in the saucepan with a lid with 24 cl of water and 1 pinch of salt, bring to a boil, cover and cook over very low heat for 12 min. Turn off the heat and keep it covered for 5 min.

Let the dal simmer over low heat for 15 min total, stirring now and then, until the lentils break down. Add a little water if it sticks.

Add the 14 cl of coconut milk to the dal, season with 1 pinch of salt and 1 pinch of pepper and stir. Let it heat for 2 min without boiling hard.

Fluff the rice with a fork and divide it between 2 plates. Spoon the dal alongside or on top.