Masoor Dal: Red Split Lentils

Ingredients

• 1 cup basmati rice
• 4 ½ cups water, divided
• 1 cup red lentils (masoor dal), rinsed
• ½ cup finely chopped red onion (Optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper (Optional)
• ½ teaspoon cayenne powder (Optional)
• ½ teaspoon ground turmeric
• 1 cup broccoli florets (Optional)
• 1 cup diced tomatoes (Optional)
• 1 cup frozen peas (Optional)
• 1 tablespoon olive oil, or as needed
• 1 cup sliced mushrooms (Optional)
• 1 tablespoon peeled, finely grated fresh ginger
• 2 cloves garlic, finely grated

Step 1

Rins the rice a few times until the water runs clear, then soak it in a bowl of water for anywhere between 15 minutes and an hour. Once it’s soaked, drain it and set it aside. Meanwhile, pour 3 cups of water into a large pot and add the red lentils. Bring it to a gentle simmer over medium heat, skimming off any foam that rises to the top. Toss in the onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Turn the heat down to low and let it cook, partially covered, until the lentils start to get tender—this usually takes about 30 minutes.

Step 2

Stir in the broccoli, tomatoes, peas, and a bit more salt. Keep cooking, stirring often, until the lentils are really soft and everything is well combined—this should take another 30 minutes or so. While the lentils finish cooking, put the soaked rice and 1½ cups of water in a separate pot. Bring it to a boil, then lower the heat to very low, cover tightly, and let it simmer until the rice is tender and the water is absorbed, about 20 minutes.

Step 3

In a small skillet, heat some oil over medium heat. Add the mushrooms, ginger, and garlic, and sauté for 3 to 5 minutes until everything smells amazing. Pour this mixture over the lentils and stir it all together. Let it cook for another 5 minutes so the flavors can meld. Serve the lentils alongside the rice and enjoy!