1

Rinse basmati rice in a fine-mesh strainer until the water runs clear, then combine with water and a pinch of salt in a small pot over high heat.

2

While the rice water heats, rinse red lentils in the same strainer, swishing with your fingers until the water runs mostly clear.

3

Set a 3-quart saucepan over medium heat with the oil to warm.

4

While the oil warms, dice the yellow onion.

5

Once the rice boils, cover tightly, reduce heat to low, and simmer 12 minutes until the water is fully absorbed.

6

Add the diced onion and a pinch of salt to the shimmering oil, cooking 5 minutes, stirring often, until soft, translucent, and golden at the edges.

7

While the onion softens, mince the garlic and finely grate the ginger on a microplane.

8

Stir the garlic, ginger, turmeric, and cumin into the onion, cooking 1 minute until fragrant and the garlic just turns pale gold.

9

Add the rinsed lentils, diced tomatoes with their juices, and water, then raise the heat to high and bring to a boil, about 4 minutes.

10

Reduce heat to medium-low, partially cover, and simmer 14 minutes, stirring every few minutes, until the lentils collapse into a thick, creamy porridge.

11

While the dal simmers, finely chop the cilantro, halve the lemon, and cut one lemon half into wedges.

12

Once the rice has absorbed its water, pull the pot off the heat and let it steam, covered, until serving.

13

Stir the coconut milk, garam masala, and remaining salt into the dal, then fold in the spinach for 1 to 2 minutes until wilted and dark green.

14

Off the heat, squeeze the juice from the uncut lemon half into the dal, stirring until it tastes bright and balanced.

15

Fluff the rice with a fork, spoon the dal over the rice, and finish with the chopped cilantro and lemon wedges.

Golden Coconut Red Lentil Dal with Spinach & Basmati

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Golden Coconut Red Lentil Dal with Spinach & Basmati

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands