Red Lentil Dal

Method

1. Start the 1 cup185 g brown rice first: simmer it in 2 cups water, covered, until tender, about 40 minutes. It’s the long pole, so get it going before anything else and the rest comes together while it cooks.
   • Brown Rice1 cup185 g(185 g)(1 cup)
2. Heat the 1 tbsp14 g olive oil in a pot over medium. Add the 1110 g diced onion and cook until soft, about 5 minutes. Add the 3 cloves9 g garlic, minced, 1 tsp1.6 g ginger, 1 tsp2.1 g cumin, 1 tsp2.8 g turmeric, and 1 tsp1.8 g coriander and stir until the spices darken a shade and the pan smells toasty, about a minute. This quick bloom in hot oil is the tadka — it’s what gives dal its depth, so don’t rush it.
   • Extra-Virgin Olive Oil1 tbsp14 g(14 g)(1 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Garlic, minced3 cloves9 g(9 g)(3 cloves)
   • Ground Ginger1 tsp1.6 g(1.6 g)(1 tsp)
   • Cumin1 tsp2.1 g(2.1 g)(1 tsp)
   • Turmeric1 tsp2.8 g(2.8 g)(1 tsp)
   • Ground Coriander1 tsp1.8 g(1.8 g)(1 tsp)
3. Add the 1 cup192 g red lentils, rinsed, 1 can (14.5 oz)411 g crushed tomatoes, and 2 cups water. Bring to a simmer, cover, and cook 15 minutes until the lentils collapse.
   • Red Lentils, rinsed1 cup192 g(192 g)(1 cup)
   • Crushed Tomatoes1 can411 g(411 g)(1 can)
4. Stir in the ½ can (13.5 oz)200 g coconut milk and 1 cup85 g frozen spinach. Simmer 5 more minutes. Take the pot off the heat, stir in the 1 tbsp15 g lime juice, and season with salt, to taste.
   • Canned Coconut Milk½ can200 g(200 g)(½ can)
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
   • Bottled Lime Juice1 tbsp15 g(15 g)(1 tbsp)
   • Sea Saltto taste
5. Serve over the rice.

Kids: mash the lentils fully smooth and serve over plenty of rice — the coconut milk keeps it mild and creamy, and nothing needs picking out.