Budget-Friendly Golden Red Lentil Dal with Fragrant Cumin Rice

Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear. Set aside.

In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the ground turmeric, ground cumin, and ground coriander. Toast the spices for 30 seconds, stirring constantly to prevent burning.

Add the rinsed lentils and 3 cups of water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the lentils are soft and have broken down into a thick consistency.

While the lentils simmer, prepare the rice. Rinse the Basmati rice three times to remove excess starch. In a separate medium saucepan, heat the remaining 1 tablespoon of oil over medium heat. Add the whole cumin seeds and toast for 1 minute until they sizzle and smell nutty.

Add the rinsed rice to the cumin seeds and stir to coat the grains in oil. Add 2 cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.

Once the lentils are cooked, season the dal generously with salt. If it is too thick, add a splash of water to reach your desired consistency.

Serve the golden dal over the fragrant cumin rice, garnished with fresh cilantro if available.