Lentils with Rice

Steps

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1. Wash the red lentils 2–3 times, then soak them in fresh water for 10 minutes.
   ⏱ Soaking lentils · 10 min

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2. Drain and put the lentils in a pot with turmeric, salt and 4 cups of water.
3. Bring to a boil on medium heat and skim off the foam. Then simmer, partly covered, for about 20 minutes until the lentils are completely soft. Whisk lightly with a spoon for a creamy consistency.
   ⏱ Boiling lentils · 20 min

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4. Meanwhile, wash the rice and boil it in plenty of salted water for about 12 minutes, until just tender. Drain and keep it covered.
   ⏱ Boiling rice · 12 min

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5. In a separate pan, heat 1 tablespoon of the ghee and fry the sliced onion for about 5 minutes until golden.
   ⏱ Frying onion · 5 min

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6. Add the ginger and 2 of the garlic cloves, crushed, then the chopped tomato. Cook for 3–4 minutes until the tomato turns soft and pulpy.
   ⏱ Cooking tomato · 4 min

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7. Pour the onion-tomato masala into the lentils and simmer for 5 minutes. Add a little hot water if it gets too thick.
   ⏱ Simmering daal · 5 min

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8. For the tarka, heat the remaining 2 tablespoons of ghee in a small pan until hot. Add the cumin seeds for 10–15 seconds until they sizzle, then the 2 sliced garlic cloves for 30–40 seconds until golden.
   ⏱ Tempering · 1 min

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9. Pour the sizzling tempering over the daal and serve hot with the boiled rice.