Lentil-Vegetable Dal with Basmati Coriander Rice

Ingredients

• 200 g red lentils
• 20 g Ginger
• 1 yellow bell pepper
• 3 Carrots
• 1 eggplant
• 1 tbsp Coconut oil
• 1 tbsp mustard seeds
• 0.5 tsp turmeric powder
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cardamom
• 250 g ORYZA (Himalayan Basmati rice)
• Salt
• Pepper
• 1 bunch fresh coriander leaves
• 200 g yogurt (1.5% fat)

Instructions

1. 1.

   Rinse lentils in a sieve. Peel and finely chop ginger. Halve the bell pepper, remove seeds, wash, and cut into cubes. Peel, wash, and cube carrots and eggplant.

2. 2.

   Heat oil in a pot. Sauté ginger, pepper, carrot, and eggplant cubes for 3 minutes over medium heat. Add lentils, sprinkle spices, and stir until fragrant, about 2–3 minutes. Pour in 600 ml water, cover, and simmer on low heat for about 25 minutes until the dal is creamy.

3. 3.

   Meanwhile, put rice with about 1 L cold salted water into a pot and stir once. Bring to a boil, then reduce to medium heat and let the rice simmer for 10–12 minutes.

4. 4.

   Wash coriander, shake dry, set aside some leaves, finely chop the rest. Mix chopped coriander into the rice and season with salt and pepper.

5. 5.

   Stir half of the yogurt into the non‑boiling dal and season with salt and pepper. Plate the dal over the rice, drizzle remaining yogurt on top, sprinkle with reserved coriander leaves, and serve.