Indian Dal with Basmati Rice

For Indian dal with basmati rice, first wash the rice thoroughly and then cook it with double the amount of water and a little salt for about 15 minutes, covered on a low flame.

Bring the red and yellow lentils to a boil in a pot with 1 L of water, then simmer on low heat without a lid until tender. The lentils should end up really overcooked and mushy (this will take about 20-30 minutes).

While the lentils are cooking, heat some oil in a pan. Then fry the chopped chili pepper, asa foetida, curry leaves and cumin seeds in it briefly.

Stir in onions, ginger and garlic and roast everything until golden brown. Then add the tomatoes and cook on medium heat. Keep stirring (if too much liquid evaporates, add a small amount of water).

When the tomatoes are cooked, stir in the rest of the spices and the fresh coriander (leave a few leaves for garnish), add the soft cooked lentils and simmer on low heat for another 3-4 minutes.

Stir well during this process so that nothing sticks to the bottom of the pan. Finally, season with salt and a little lemon juice. Serve the dal together with the rice on plates garnished with a blob of yogurt and a few coriander leaves.

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