Red Lentil Dal with Coconut Milk

Pasos

1. Start the rice first: rinse 240 g of basmati rice in several changes of water until it runs almost clear, then drain. Bring 420 ml of water to a boil with 1/2 teaspoon of salt in a small saucepan, add the rice, cover, and cook for 12 minutes over very gentle heat. Turn off the heat and let it rest for 5 minutes without lifting the lid: it will be ready at the same time as the dal.
2. Rinse 300 g of red lentils in a strainer under cold water, rubbing them between your fingers, until the water no longer looks cloudy. Finely dice the tomatoes and grate the peeled ginger.
3. Put the lentils in a medium saucepan with 1 liter of water, the turmeric, ginger, tomatoes, and 1 teaspoon of salt. Bring to a boil over high heat and skim off the white foam that rises.
4. Turn the heat down to medium-low, cover with the lid slightly ajar, and simmer for 12 minutes, scraping the bottom now and then: the lentils burst, lose their bright orange color, and break down into a puree.
5. Meanwhile, thinly slice the onion and the 4 garlic cloves. In a small skillet, heat 3 tablespoons of neutral oil over medium heat and fry the onion for 6 to 7 minutes, until deep golden and crisp at the edges, then turn off the heat under the skillet.
6. Pour 400 ml of coconut milk into the lentils, stir, and simmer uncovered for 5 minutes, until the dal has the texture of a thick soup that coats the spoon. If it gets too stiff, loosen it with a few spoonfuls of hot water.
7. Finish the tadka: turn the heat back on to medium-high under the onion skillet, add 1 teaspoon of mustard seeds, and wait for them to pop, about 30 seconds. Immediately add 1 teaspoon of cumin seeds, the 2 dried chiles broken in half, and the garlic, and stir for 40 seconds, until the garlic turns pale gold and the cumin smells toasted.
8. Pour the sizzling tadka over the dal, keeping back 1 tablespoon for the tops of the bowls. Squeeze the lemon into the pot, stir, taste, and adjust the salt.
9. Serve the dal in deep bowls next to the rice fluffed with a fork, topped with the reserved tadka and chopped cilantro.