1tablespoonminced fresh ginger(can be halved if you don’t love ginger)
2garlic cloves,minced
½teaspooncumin
1teaspoonturmeric
½teaspooncrushed red pepper
2plum tomatoes,chopped
1cupred lentils
2¾cupsvegetable stock
1tablespoonlime juice
1½cupsbasmati rice
To serve: chopped cilantro, sliced jalapeño, naan
Instructions
Heat the oil in a large skillet over medium heat. Add the onion and ginger. Sauté, stirring occasionally, until tender, about 5–6 minutes. Add the garlic, cumin, turmeric, and crushed red pepper. Stir and cook for an additional 30 seconds.
Add the plum tomatoes, lentils, and vegetable stock. Bring to a boil. Cook, stirring occasionally, until the lentils are tender, about 25 minutes. Stir in the lime juice.
Meanwhile, place the rice and 3 cups of water in a saucepan over medium high heat. Bring to a boil. Add ½ teaspoon kosher salt. Reduce heat to low and cover. Cook for 20 minutes. Uncover rice and fluff with a fork.
Serve the dal with cooked rice, chopped cilantro, sliced jalapeño, and naan.