Red Lentil Dal with Basmati Rice

• 85
  1 1/2 cups white basmati rice, rinsed

  Basmati Rice85$22.99Buy from Banyan Botanicals
• 94
  1 1/2 cups dried red lentils, rinsed

  Organic Red Lentils94$26.95Buy from Woodstock Farms
• 2 1/2 cups waterPantry staple
• 1 tsp salt, dividedPantry staple
• 74
  1 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil74$12.29Buy from Dr. Bronner's
• 93
  1 tbsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 93
  1 tsp ground ginger

  Organic Ground Ginger93$16.00Buy from Smith & Truslow
• 93
  1 tsp ground cumin

  Cumin, Ground Organic93$9.99Buy from The Mediterranean Dish
• 94
  1 tsp ground turmeric

  Turmeric Root (High Curcumin 4-5%), Ground, Certified Organic94$8.40Buy from Pure Indian Foods
• 93
  1 tsp garam masala

  Garam Masala, Certified Organic93$7.30Buy from Pure Indian Foods
• 90
  2 cups vegetable broth

  Vegetable Broth, Org, 32 oz90$4.69Buy from Natures Pick Market
• 81
  1 1/2 cups canned coconut milk, well-shaken

  Ceres Organics Coconut Milk - 400ml81$3.00Buy from L'Organic
• 1/4 tsp black pepper, freshly crackedPantry staple

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Rinse the white basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, and 0.5 teaspoon of the salt.

2. 2

   Bring the rice to a boil over high heat for about 3 minutes. Cover tightly with a lid, reduce heat to low, and cook for 15 minutes. Remove from heat and allow to rest covered for 5 minutes before fluffing with a fork.

3. 3

   While the rice cooks, warm the virgin coconut oil in a wide pot or saucepan over medium heat for 1 minute. Add the minced garlic, ground ginger, ground cumin, ground turmeric, and garam masala, stirring continuously for 1 minute until fragrant and lightly toasted.

4. 4

   Pour the vegetable broth and canned coconut milk into the spiced oil, then add the rinsed red lentils, the remaining 0.5 teaspoon of salt, and the black pepper. Whisk to incorporate and bring to a gentle boil over medium-high heat, about 3 minutes.

5. 5

   Reduce the heat to medium-low and let the stew simmer uncovered for 20–25 minutes, stirring occasionally, until the red lentils are tender and the stew is slightly reduced, aromatic, and rich with golden color.

6. 6

   Remove the pot from the heat. Divide the fluffy basmati rice among shallow bowls and ladle the warm, spiced golden dal stew generously over each portion.