Red Lentil Dal with Double Tadka and Coconut Milk

Ingredients

• 2 cups red lentils
• 2 cups basmati rice
• 1 cup coconut milk
• 5 tablespoons coconut oil
• 1 teaspoon yellow mustard seeds
• 2 teaspoons cumin seeds
• 4 dried red chilies
• 1 teaspoon ground turmeric
• 3 tablespoons, grated fresh ginger
• 6 cloves, minced garlic
• 2, chopped tomato
• 5 ounces baby spinach
• 1 lime
• 2 teaspoons kosher salt
• 1/2 cup fresh cilantro(optional)

Instructions

1. 1

   Rinse the red lentils until the water runs clear. Combine with 6 cups of water, the ground turmeric, and half the grated ginger in a heavy pot. Bring to a boil, skim the foam, then simmer partially covered for 30 minutes, stirring often, until the lentils collapse into a thick porridge.

2. 2

   Meanwhile, cook the basmati rice: rinse, then simmer with 3 cups of water and a pinch of salt, covered, for 15 minutes. Rest off the heat for 10 minutes, then fluff.

3. 3

   While the lentils simmer, make the first tadka: heat 3 tablespoons of coconut oil in a small pan until shimmering. Add the mustard seeds and wait for them to pop, then add the cumin seeds and dried red chilies, frying 30 seconds until fragrant. Pour half of this sizzling spice oil into the dal and stir.

4. 4

   Stir the coconut milk and chopped tomato into the dal and simmer 10 minutes. Wilt in the spinach and season with kosher salt.

5. 5

   Make the second tadka just before serving: heat the remaining 2 tablespoons of coconut oil, fry the remaining ginger and all the garlic until golden and crisp at the edges, about 2 minutes.

6. 6

   Ladle the dal into bowls over the rice, spoon the hot ginger-garlic tadka over the top, and finish with lime juice and cilantro.