Ginger Masoor Dal & Rice
CookRed lentils simmered with tomato and ginger, served over basmati rice. Makes 2 servings.
- protein
- 21g
- carbs
- 91g
- fats
- 8g
- calories
- 520kcal
Ingredients
Steps
Combine rice with 220 ml water in a small saucepan.
Bring to a boil, cover, and cook on low for 12 minutes.
Rest off the heat for 5 minutes.
Heat oil in another saucepan over medium heat.
Add cumin and ginger and cook for 30 seconds.
Stir in tomatoes and turmeric; cook for 5 minutes.
Add lentils, the remaining 630 ml water, and salt.
Bring to a boil, then simmer partly covered for 20 minutes, stirring occasionally, until the lentils are soft.
Stir lemon juice into the dal.
Add a splash of water if too thick.
Divide rice and dal between two bowls.
