Coconut milk red lentil dal with basmati rice

Ingredients

For 1 serving

• Red lentils65 g
• Basmati rice50 g
• Coconut milk40 ml
• Canned peeled tomatoes100 g
• Onion50 g
• Ginger5 g
• Garlic1 clove
• Turmeric1 teaspoon
• Garam masala1 teaspoon
• Sunflower oil1 teaspoon
• Cilantro3 g
• Saltto taste

Method

1. Peel and finely chop the onion, garlic and ginger; rinse the red lentils in a sieve until the water runs almost clear.
2. In a pan heat the sunflower oil over a medium heat and fry the onion, garlic and ginger with the turmeric and garam masala for 3 minutes, stirring, until the onion is soft and the spices are fragrant.
3. Add the lentils, the peeled tomatoes crushed, and water (about four times the volume of the lentils); bring to the boil and simmer for 20 minutes over a low heat, stirring now and then, until the lentils break down and the dal is velvety.
4. Meanwhile bring a small pan of water to the boil, salt it, rinse the basmati rice and cook it for 12 minutes, until tender but separate; drain.
5. Stir the coconut milk into the dal, heat for a minute and season with salt.
6. Wash and chop the fresh coriander and serve the dal with the basmati rice and the coriander on top.