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In a medium saucepan, heat 2 tablespoons of coconut oil over medium heat. Add the cumin seeds and mustard seeds and sauté until they start to pop, about 1 minute.
Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for 3-4 minutes until the onion is translucent.
Stir in the curry powder, turmeric powder, and cayenne pepper. Cook for another minute.
Add the chopped tomatoes, rinsed lentils, and coconut milk. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
While the dal is cooking, prepare the turmeric rice. In a separate pot, combine rinsed basmati rice, 3 cups of water, 1 tablespoon of coconut oil, 1 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Bring to a boil.
Once the rice mixture is boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed.
Once the dal is done, season with 1 teaspoon of salt. Garnish with chopped cilantro before serving.
Fluff the turmeric rice with a fork and serve alongside the lentil dal.

In a medium saucepan, heat 2 tablespoons of coconut oil over medium heat. Add the cumin seeds and mustard seeds and sauté until they start to pop, about 1 minute.
Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté for 3-4 minutes until the onion is translucent.
Stir in the curry powder, turmeric powder, and cayenne pepper. Cook for another minute.
Add the chopped tomatoes, rinsed lentils, and coconut milk. Stir well and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
While the dal is cooking, prepare the turmeric rice. In a separate pot, combine rinsed basmati rice, 3 cups of water, 1 tablespoon of coconut oil, 1 teaspoon of turmeric powder, and 1/2 teaspoon of salt. Bring to a boil.
Once the rice mixture is boiling, reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked and the water is absorbed.
Once the dal is done, season with 1 teaspoon of salt. Garnish with chopped cilantro before serving.
Fluff the turmeric rice with a fork and serve alongside the lentil dal.